Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 21. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Editorial Board84
Editorial Board77
Editorial Board62
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex60
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels59
Editorial for 4th FSFS 202149
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin48
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study43
Scattering from oriented objects analysed by the anisotropic Guinier–Porod model42
Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels36
Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material32
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging32
Influence of PET as single-use contact material on gloss and surface properties of chocolate30
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size27
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels26
Plant-dairy protein blends: gelation behaviour in a filled particle matrix26
Understanding the fermentation factors affecting the separability of fermented milk: A model system study26
Structuring oil to substitute palm fat in dry-fermented poultry sausages24
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate24
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance23
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior22
Bio-electrochemical impedance spectroscopy and X-ray computed tomography analysis of prefreezing-induced cell-structure changes in sweet potatoes and their impacts on the physical properties after bak21
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