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 2021-10-01 to 2025-10-01.)
ArticleCitations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves54
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol48
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 Endpoint45
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics45
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs24
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts23
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics22
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies22
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions21
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms19
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac18
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging18
Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions18
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream17
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers17
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye16
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice15
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures15
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility14
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams14
Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation14
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System13
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin13
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)13
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates13
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity13
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein13
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications12
Physical Chemistry of the Egg-and-Lemon Sauce12
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan12
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin12
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling12
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions12
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film11
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase11
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin11
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity11
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface11
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity10
Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan10
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation10
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces10
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory10
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes9
Alginate and pH Improve Properties of Soy Protein-based Films9
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics9
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province9
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties9
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?8
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch8
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking8
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate8
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging8
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods8
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties8
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties8
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process8
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes8
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan8
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein8
Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion8
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability7
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life7
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein7
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels7
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
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice7
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film7
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention7
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin7
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation7
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour6
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 Differe6
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability6
Modulating Molecular Interactions in Extruded Pea Protein Isolate6
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe6
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials6
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 6
Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization6
Dual-Functionalized Zinc Oxide Nanoparticles-Polyphenol-Chitosan Coatings for Synergistic Antioxidant and Antimicrobial Preservation of Sapota6
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
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization6
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White6
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns6
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant6
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness6
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan6
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism6
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties6
0.086533069610596