OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 97. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch	379
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properti	368
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	325
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	223
Editorial Board	213
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	192
Editorial Board	174
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	170
Formation of casein-based triglyceride amorphous solid dispersions	168
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	166
Editorial Board	165
Editorial Board	162
Graphical abstract TOC	162
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	161
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	160
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread	159
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	158
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	158
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	157
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	151
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	148
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	148
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling	147
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	144
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	143

The effect of three pectin fractions variation on the browning of different dried apple products	142
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	142
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration	139
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	139
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	138
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	136
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	136
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	135
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	134
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	134
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	132
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	131
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	131
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	130
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	128
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	128
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	127
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	126
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	126
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	124
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	123
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	122
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	122
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	120
Effect of green propolis extract on functional properties of active pectin-based films	120
Effect of flavonoid structure and pH on iron-mediated pectin interaction	120
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	119
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	118
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	118
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	117
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	117
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	117
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	116
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	116
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	115
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	115
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	115
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	115
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	114
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	114
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	113
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	113
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	113
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	112
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	111
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	111
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	110
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	109
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	108
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	108

Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	108
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	108
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	107
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	106
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	106
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	105
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	104
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	103
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	101
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	101
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	100
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	100
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	100
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	100
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	99
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	98
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	98
Utilization of emulsion gels in plant-based meat analog formulations: A review	98
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	98
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	98
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	97
Characteristics of edible films enriched with fruit by-products and their application on cookies	97
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	97
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	97