OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 85. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-05-01 to 2024-05-01.)

Article	Citations
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	249
Chitosan for food packaging: Recent advances in active and intelligent films	221
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	206
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel	194
Advances in the plant protein extraction: Mechanism and recommendations	185
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	181
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	177
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	174
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	173
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions	164
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	163
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	158
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	151
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	140
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	137
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	135
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	133
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers	130
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	130
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction	129
Bacterial cellulose as a biodegradable food packaging material: A review	127
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application	126
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein	121
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	120
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules	119

Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	119
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	119
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	117
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies	116
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	116
Biobased materials for active food packaging: A review	115
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength	114
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	114
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs	113
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	113
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	112
Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packag	111
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	111
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	110
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	109
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics	108
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	106
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken	105
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	105
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	105
Effect of dual-modified cassava starches on intelligent packaging ﬁlms containing red cabbage extracts	104
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation	102
Improvement of the water resistance and ductility of gelatin film by zein	102
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	100
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	100
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	98
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose	97
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	97
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions	96
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	96
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	96
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	95
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch	95
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	94
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	93
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	93
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	93
Extraction methods significantly impact pea protein composition, structure and gelling properties	92
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	92
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	91
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	91
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	90
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	90
Advances on alginate use for spherification to encapsulate biomolecules	90
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	89
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	89
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	89
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	88
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis	88
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	88

Controlled release of antioxidants from active food packaging: A review	87
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	87
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white chee	87
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	86
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing	86
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	86
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	86
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	86
Microencapsulation of natural dyes with biopolymers for application in food: A review	86
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	86
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	85
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate	85
The versatility of collagen and chitosan: From food to biomedical applications	85
Bigels and multi-component organogels: An overview from rheological perspective	85
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	85