Food Biophysics

Article	Citations
Optimization of Chitosan-Based Film Performance by the Incorporation of Cinnamomum Zeylanicum Essential Oil	40
Emulsification Properties and Interfacial Behavior of Okra Proteins	38
Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis	36
Xanthan gum-Pectin Edible Coating Enriched with Sweet Orange (Citrus sinensis L.) Peel Essential Oil for Chicken Meat Preservation	33
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	22
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2	21
Silver Gelled Chitosan Films: Preparation, Inclusion of Sunflower Seed Oil, and Application in Bread Packaging	21
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	20
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	19
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	18
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	18
Low-Saturated Structured Emulsions Developed Using Glycerol Monopalmitate and Gelatin	17
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	17
Phase Behavior of Monoglycerides in Vegetable and Mineral Oil	16
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels	16
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit	16
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	16
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	15
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	15
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	15
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol	14
Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour	14
Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion	13
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes	11
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	11

Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	11
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins	11
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	10
Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin	10
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	10
Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein	10
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	10
The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: A revision	10
Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores	10
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia	10
Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures	9
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	9
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	9
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties	9
Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels	9
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin	9
Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint	8
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	8
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	8
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac	8
Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein	8
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	8
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	8
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	8
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	8
Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation	7
Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications	7
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	7
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	7
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	7
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation	7
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	7
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)	7
Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics	6
Insight Into Foam Properties of Natural Saponins with Low-pH and High-Temperature Tolerance from Xanthoceras sorbifolium Bunge Leaves for Industry Applications	6
CFD Simulation of Micro-Level Water Transport in Potato Cells Under Periodic Boundary Conditions: Apoplastic Versus Symplastic Hydrodynamic	6
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	6
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	6
Transforming Quinoa (Chenopodium Quinoa): The Role of Germination Time in Enhancing Nutritional, Pasting, and Functional Properties of Flour	6
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	6
Fabrication and Characterisation of Poly(vinyl alcohol)/Deacetylated Crab-Shell Particles Biocomposites with Excellent Thermomechanical and Antibacterial Properties as Active Food Packaging Material	5
Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation	5
Emulsifiers from Yellow Split Peas	5
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	5
V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility	5
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams	5
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	5
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds	5
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	5
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	5

Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models	5
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles	5
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	5
Apple Pectin Based Film with Apis Mellifera Honey and /or Propolis Extract as Sources of Active Compounds	5
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	5
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions	5
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking	5
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin	4
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice	4
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	4
Modulating Molecular Interactions in Extruded Pea Protein Isolate	4
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction	4
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion	4
Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid	4
Cold-Set Gelation of Soybean and Amaranth Proteins by Hydration of Freeze-Dried Protein Previously Denatured in the Presence of Calcium	4
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration	4
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry	4
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism	4
Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate	4
Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides	4
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	3
Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso	3
Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process	3
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	3
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation	3
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures	3
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	3
Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality	3
Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	3
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	3
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	3
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	3
Identification of Potential α-Glucosidase Inhibitors from American Ginseng Processed Products by UHPLC-Q-Orbitrap/MS and Molecular Docking	3
Characterization of Individual Microalgae Subparticles and as Edible Coatings	3
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates	3
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein	3
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	3
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	2
Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment	2
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	2
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	2
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	2
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	2
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	2
Egg-Curry: Insights into the Interaction Between Curcumin and Ovalbumin Using Spectroscopic Analyses and Protein-Ligand Docking Simulations	2
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate	2
Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility	2
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	2
Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface	2
Polyethylene Glycol Nanocapsules Containing Syzygium aromaticum Essential Oil for the Management of Lesser Grain Borer, Rhyzopertha dominica	2
Effect of Curcuma longa L. Extract and Curcumin on Porcine Pancreatic α–Amylase Structure and Activity	2
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	2
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters	2
How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology	2
Computational Investigation on the ∙OOH Scavenging Sites of Gnetin C	2
Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China	2
Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution	2
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	2
Mechanism and Stability of Antimicrobial Activity of Zingiber cassumunar Roxb. Rhizome Extract Against Foodborne Pathogenic Microorganisms	2
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	2
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions	2
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	2
Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy	2
Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review	1
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation	1
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review	1
Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization	1
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	1
Camellia oleifera Oil Body as a Delivery System for Curcumin: Encapsulation, Physical, and in Vitro Digestion Properties	1
Nanoparticles in Food and Agriculture: An Overview of Research Progress, Prospects and Current Knowledge	1
Nondestructive Identification of Chinese Chive Seeds and its Counterfeit Scallion Seeds Based on Machine Vision and Electronic Nose	1
Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol	1
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein	1
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage	1
Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion	1
Physical Chemistry of the Egg-and-Lemon Sauce	1
Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel	1
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	1

Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics	1
Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog	1
Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems	1
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking	1
Effect of Different Valence Metal Ions on Rice Protein Fibrillation: Binding Mechanism, Structural Characterization and Rheology	1
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour	1
Iron Bioavailability: A Comparative Study of Plant-Based and Animal-Based Burgers	1
Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue	1
Effect of Trehalose on the Properties of Potato Starch - Lycium barbarum Polysaccharide Composite Gel	1
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	1
Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability	1
Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries	1
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	1
Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables	1
Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs	1
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin	1
Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria	1
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation	1
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	1
Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro	1
Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio	1
Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios	1
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity	1
Moisture Adsorption Isotherms, Thermodynamic Properties and Estimated Maximum Storage Time of Flours of Rhynchophorus Phoenicis and Imbrasia Truncata Larvae	1
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	1
Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking	1