Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 20. 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 2021-11-01 to 2025-11-01.)
ArticleCitations
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility80
Influence of PET as single-use contact material on gloss and surface properties of chocolate70
Thermal deformation behavior and microstructural response of pumpkin seeds during drying63
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties55
Effects of alkali purification and fermentation on the structure and properties of rice starch gel48
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin38
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels35
Editorial Board30
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin28
Editorial for 4th FSFS 202127
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.24
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties24
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers23
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough22
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing22
Impact of native pea proteins on the gelation properties of pea protein isolates21
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin20
Editorial Board20
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates20
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications20
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