Food Biophysics

Papers
(The TQCC of Food Biophysics is 6. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves69
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts52
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies49
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 Endpoint28
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures24
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye24
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging22
Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions21
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics21
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol20
Influence of Drying Adjuvants on Seriguela (Spondias Purpurea L.) Pulp Powders19
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics19
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms19
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice18
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions18
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs17
Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates17
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers16
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility16
Intelligent pH Sensing Films based on Chitosan/Cellulose Nanocrystals with Blood Peach Anthocyanins and β-Cyclodextrin-Encapsulated Carvacrol for Monitoring Shrimp Freshness15
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream15
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates14
Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation14
The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety14
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin14
Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation14
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams14
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity13
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System13
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling13
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin12
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions12
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)12
Physical Chemistry of the Egg-and-Lemon Sauce12
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan12
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity11
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase11
Nanoencapsulation of Lycopene Extracted from Tomato Peel By-Products by Nanoemulsification and Spray Drying11
Enzymatic Synthesis and Bioactivity Evaluation of Alkyl Dihydrocaffeates11
Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables11
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein10
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces10
Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systems10
Physicochemical, Structural and Volatile Changes of Soybean Protein Isolate Induced by Hydroxyl Radical Generating System10
Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance10
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation10
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications10
Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan10
Enhanced Effects of Ultrasonic Pretreatment Combined with High-Voltage Pulsed Electric Fields on Pineapple (Ananas comosus (L.) Merr.) Processing: Drying Characteristics, Physicochemical Properties, S10
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content10
Alginate and pH Improve Properties of Soy Protein-based Films10
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film10
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin10
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory10
Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners10
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties10
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics10
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods9
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties9
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes9
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes9
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein9
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?9
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province8
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties8
High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation8
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan8
Development and Characterization of Gelatin/CMC-based Oral Films Incorporating Crescentia cujete L. Extracts for Bioactive Delivery8
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch8
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging8
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein7
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process7
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention7
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)7
Development of Nutritional Extruded Snacks Incorporating Medicinal Plants7
Emulsification Properties and Interfacial Behavior of Okra Proteins7
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking7
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability7
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin7
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film7
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan6
Modulating Molecular Interactions in Extruded Pea Protein Isolate6
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials6
Improvement in Physicochemical, Nutritional, and Microbial Stability of Tomatoes Using Gum Arabic-Based Composite Coating Functionalized with Keratin and Cinnamon Oil6
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate6
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation6
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe6
Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides6
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability6
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism6
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life6
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels6
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review6
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion6
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice6
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness6
Preparation of Multifunctional Carboxymethyl Chitosan/Polyvinyl Alcohol/Cerium Oxide Nanocomposite Films with Enhanced Antibacterial and Antioxidant Properties to Extend Fruit Shelf-Life6
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