OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 105. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	328
Editorial Board	280
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	260
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	257
Editorial Board	230
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	230
Graphical abstract TOC	227
Adhesion testing of dysphagia diets for the quantitative evaluation of swallowing	219
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure	216
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	216
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	215
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	202
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	200
Corrigendum to “Embedded bioprinting enables precise fabrication of cultured meat with authentic structural properties” [Food Hydrocolloids 171 (2026) 111795]	198
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	190
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	185
Preparation, construction, and application of agar phosphorylation for gel strength enhancement and freeze-thaw stability melioration	184
Comparative study on yellow pea protein extracted with deep eutectic solvent: A novel and eco-friendly solvent in food processing	183
Unraveling the effects of selenium and drying on the structure–function relationship of sweet potato protein: A multiscale study	179
Modification of sheep hoof collagen by electron beam irradiation: Mechanistic insights into its effects on physicochemical and functional properties based on molecular structural analyses	178
Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans	172
Multi-functional food structuring ingredients from jellyfish	169
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	165
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	164
Oil-water interfaces stabilized by whey protein colloidal particles: Evolution of interfacial rheology during subphase exchanges using simulated digestive fluids	163

Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	162
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	158
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	154
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	153
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	148
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	147
How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?	146
Sunflower pollen microgel-reinforced Ca-alginate hydrogel beads for protein glutaminase immobilization: Gelation and colloidal behavior and insights into flaxseed protein deamidation modification	145
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	144
Corrigendum to “Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach” [Food Hydrocolloids 173 (2026) 112307]	143
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	142
Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds	142
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	141
Quality control of gum arabic – Molecular basis and a new screening method	141
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	141
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	138
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	138
Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes	137
Formation of casein-based triglyceride amorphous solid dispersions	135
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties	134
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	132
The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin	132
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	131
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	131
Molecular structure and pasting, rheological, and digestive properties of a novel small granular starch obtained from Chlorella sorokiniana cultivated under a nutrition-limited condition	130
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	130
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment	129
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	129
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods	128
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	128
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	125
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	125
Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications	125
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	125
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	125
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	124
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. L	123
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	122
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	122
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	121
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	120
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	119
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	119
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity	119
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	118
Effect of green propolis extract on functional properties of active pectin-based films	117
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models	117
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	117
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	116
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	115

Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	115
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights	115
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	115
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	114
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	114
Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature	113
Alginate edible films as delivery systems for green tea polyphenols	112
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	112
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	111
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	111
Ultrafiltration-driven refinement of soluble pea protein fractions reduces antinutritional load and increases protein content	111
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	110
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	110
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	110
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	110
Effect of glycosylated gliadin on the structural and functional properties of highland barley starch gel	110
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation	109
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	109
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	109
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	109
The effect of three pectin fractions variation on the browning of different dried apple products	109
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	108
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	108
Modulating physicochemical properties via high-pressure homogenization and steam explosion to regulate the prebiotic efficacy of Naematelia aurantialba polysaccharides	107
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	106
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	106
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	106
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	105
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	105
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	105
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	105
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	105
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	105
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	105