Food Biophysics

Papers
(The TQCC of Food Biophysics is 5. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves94
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging36
Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates29
Green-solvent Extraction of Guabijú (Myrcianthes pungens) Fruit: A Sustainable Antioxidant Source for Oil-in-Water Emulsions27
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 Endpoint25
In-silico Screening and Mechanistic Dissection of Biopreservatives as Endogenous Protease Inhibitors in Atlantic Salmon (Salmo salar)22
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions22
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures21
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye21
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility19
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol18
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics17
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers17
Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions17
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts16
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms16
Influence of Drying Adjuvants on Seriguela (Spondias Purpurea L.) Pulp Powders16
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice16
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics15
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies15
Intelligent pH Sensing Films based on Chitosan/Cellulose Nanocrystals with Blood Peach Anthocyanins and β-Cyclodextrin-Encapsulated Carvacrol for Monitoring Shrimp Freshness15
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs15
Nanoencapsulation of Royal Jelly in Chitosan Nanocomplex through Ionic Gelation: Optimization and Characterization14
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions14
Preservation Challenges in Cherry Tomatoes: Evaluating Freezing Methods for Improved Color and Structural Integrity14
The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety14
Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation14
Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation14
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling14
Enzymatic Synthesis and Bioactivity Evaluation of Alkyl Dihydrocaffeates13
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan13
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase13
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin13
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System12
Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables12
Physical Chemistry of the Egg-and-Lemon Sauce12
Nanoencapsulation of Lycopene Extracted from Tomato Peel By-Products by Nanoemulsification and Spray Drying12
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)11
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin10
Quantum-designed Triple Chelate Complex of Iron, Ascorbic Acid and Vitamin B6: Complementary Stability Profiles and Colloidal Integration into Milk Micellar Systems10
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity10
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein10
Enhanced Effects of Ultrasonic Pretreatment Combined with High-Voltage Pulsed Electric Fields on Pineapple (Ananas comosus (L.) Merr.) Processing: Drying Characteristics, Physicochemical Properties, S10
Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners9
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications9
Synergistic Effects of Fenugreek Gum and Xanthan Gum on the Stabilization of Zein-Based Pickering Emulsions9
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory9
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity9
Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systems9
Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance9
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces9
Investigation of Mulberry-Based Edible Coatings with Chitosan and Cellulose Nanoparticles for Shelf-Life Extension of Tomatoes Using A Hybrid DRL–SSO Model9
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film9
Physicochemical, Structural and Volatile Changes of Soybean Protein Isolate Induced by Hydroxyl Radical Generating System8
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics8
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties8
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation8
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods8
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content8
Tailoring Physicochemical and Technological Properties of α-Glucans Through Mutations of GTFA from Lactobacillus Reuteri E818
Alginate and pH Improve Properties of Soy Protein-based Films8
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province7
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties7
Development and Characterization of Gelatin/CMC-based Oral Films Incorporating Crescentia cujete L. Extracts for Bioactive Delivery7
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein7
UV-A Light and Heat-Activated Poly(Lactic Acid) Composite with Chitosan: Effect on Bacterial Reduction and Vitamin C Preservation7
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?7
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch7
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties7
Molecular Rotor (9-(2-Carboxy-2-Cyanovinyl)-Julolidine) CCVJ: A Sensitive Fluorescent Molecular Rotor Probe for Differentiating Food-Based Biopolymer Formulations7
High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation7
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan7
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes6
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life6
Antioxidant Potential of Caramel Derived from Optimized Sugar Syrup of Pineapple Plant Stem6
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability6
Encapsulation in Polyvinylpyrrolidone Protects the Ora-Pro-Nobis (Pereskia Aculeata Miller) Extracts against the Deleterious effects of In Vitro Gastrointestinal Digestion6
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking6
Emulsification Properties and Interfacial Behavior of Okra Proteins6
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging6
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film6
Preparation of Multifunctional Carboxymethyl Chitosan/Polyvinyl Alcohol/Cerium Oxide Nanocomposite Films with Enhanced Antibacterial and Antioxidant Properties to Extend Fruit Shelf-Life6
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin6
Infrared Induced Modifications in Enzymatic, Functional, and Nutritional Characteristics of Pearl Millet Flours6
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes6
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein6
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention6
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process6
Fabrication of Glycosylated Soy Protein Isolate Loaded Tea Polyphenol Nanoparticle: Structure, Stability and Gut Microbiota Composition6
Development of Nutritional Extruded Snacks Incorporating Medicinal Plants6
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)6
Modelling and Optimization of Ultrasound-Assisted Pasteurization of Apple Juice5
Modulating Molecular Interactions in Extruded Pea Protein Isolate5
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness5
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability5
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization5
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review5
Next-Generation Personalized Nutrition: a Review of Biopolymer-Based Inks in 3D Food Printing5
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials5
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion5
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan5
Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides5
Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Differe5
Dual-Functionalized Zinc Oxide Nanoparticles-Polyphenol-Chitosan Coatings for Synergistic Antioxidant and Antimicrobial Preservation of Sapota5
Correction: The Impact of Different Drying Methods and Storage Conditions on the Metabolic and Quality Changes in Ecballium Elaterium Fruit5
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice5
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe5
Improvement in Physicochemical, Nutritional, and Microbial Stability of Tomatoes Using Gum Arabic-Based Composite Coating Functionalized with Keratin and Cinnamon Oil5
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism5
Water-Oil-In-Water Emulsion Hydrogels Formed by Saponin-Protein-Polysaccharide Complex to Improve Lactobacillus plantarum Survival in the Gastrointestinal Tract5
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns5
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 5
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