Food Biophysics

Papers
(The H4-Index of Food Biophysics is 16. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Optimization of Chitosan-Based Film Performance by the Incorporation of Cinnamomum Zeylanicum Essential Oil40
Emulsification Properties and Interfacial Behavior of Okra Proteins38
Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis36
Xanthan gum-Pectin Edible Coating Enriched with Sweet Orange (Citrus sinensis L.) Peel Essential Oil for Chicken Meat Preservation33
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility22
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO221
Silver Gelled Chitosan Films: Preparation, Inclusion of Sunflower Seed Oil, and Application in Bread Packaging21
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice20
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life19
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol18
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein18
Low-Saturated Structured Emulsions Developed Using Glycerol Monopalmitate and Gelatin17
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process17
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit16
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs16
Phase Behavior of Monoglycerides in Vegetable and Mineral Oil16
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels16
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