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 2022-01-01 to 2026-01-01.)
ArticleCitations
Editorial Board85
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin77
Editorial for 4th FSFS 202166
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility59
Influence of PET as single-use contact material on gloss and surface properties of chocolate54
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties41
Effects of alkali purification and fermentation on the structure and properties of rice starch gel40
Thermal deformation behavior and microstructural response of pumpkin seeds during drying37
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels33
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin31
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing28
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties27
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough27
Impact of native pea proteins on the gelation properties of pea protein isolates26
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.23
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications23
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers23
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties23
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin23
Editorial Board22
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates22
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions21
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method21
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