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 2022-05-01 to 2026-05-01.)
ArticleCitations
Editorial Board48
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin47
Editorial for 4th FSFS 202142
High-pressure homogenization improves functional properties of pea protein isolates39
Effects of alkali purification and fermentation on the structure and properties of rice starch gel35
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels33
Influence of PET as single-use contact material on gloss and surface properties of chocolate31
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility30
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin27
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food24
Thermal deformation behavior and microstructural response of pumpkin seeds during drying24
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties23
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties23
Impact of native pea proteins on the gelation properties of pea protein isolates23
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.22
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers22
Editorial Board21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin21
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications21
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough21
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates21
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