Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 19. 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 2021-08-01 to 2025-08-01.)
ArticleCitations
Editorial Board72
Editorial for 4th FSFS 202162
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin54
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels53
Effects of alkali purification and fermentation on the structure and properties of rice starch gel43
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin35
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility34
Influence of PET as single-use contact material on gloss and surface properties of chocolate33
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels28
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties25
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers24
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing23
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Structural analysis of tapioca xerogel and its water and oil triggered shape change21
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.20
Impact of native pea proteins on the gelation properties of pea protein isolates19
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications19
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough19
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin19
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties19
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