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 2022-08-01 to 2026-08-01.)
ArticleCitations
Influence of PET as single-use contact material on gloss and surface properties of chocolate46
Editorial Board43
Editorial for 4th FSFS 202140
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food37
Thermal deformation behavior and microstructural response of pumpkin seeds during drying35
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin34
Effects of alkali purification and fermentation on the structure and properties of rice starch gel29
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties29
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility28
Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient27
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels27
Infill density mediates human oral breakdown and nutrient digestion kinetics of 3D-printed wheat-pea protein foods24
High-pressure homogenization improves functional properties of pea protein isolates24
Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory properties23
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.22
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties21
Impact of native pea proteins on the gelation properties of pea protein isolates21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin20
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers20
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