OOIR: Observatory of International Research

Papers

(The median citation count of Food Structure-Netherlands is 5. 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.)

Article	Citations
Editorial Board	84
Editorial Board	77
Editorial Board	62
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	60
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	59
Editorial for 4th FSFS 2021	49
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	48
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study	43
Scattering from oriented objects analysed by the anisotropic Guinier–Porod model	42
Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels	36
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging	32
Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material	32
Influence of PET as single-use contact material on gloss and surface properties of chocolate	30
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size	27
Plant-dairy protein blends: gelation behaviour in a filled particle matrix	26
Understanding the fermentation factors affecting the separability of fermented milk: A model system study	26
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	26
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate	24
Structuring oil to substitute palm fat in dry-fermented poultry sausages	24
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance	23
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior	22
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 bak	21
Influence of moderate electric field on sodium caseinate structure and its techno-functionality	19
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk	19
Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet pota	18

Process-induced protein aggregates influenced pea globulins’ structure formation upon heating	18
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	18
Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage	17
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	16
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	16
Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing	16
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	16
Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions	15
Di-acylglycerides as oil structuring agents	15
Lipid digestibility and bioaccessibility of a high dairy fat meal is altered when consumed with whole apples: Investigations using static and dynamic in vitro digestion models	15
Microstructure and biomolecules mobility of human milk fat globules by fluorescence recovery after photobleaching with confocal scanning laser microscope	15
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	14
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour	14
Investigating the impact of enzyme diversity in producing edible bird nest protein hydrolysates: Techno-functional, structural, molecular docking, and in vitro digestibility	14
Iron dextran-loaded alginate-calcium multi-vesicular microparticles as an intramuscular supplement: A new approach for in situ prolonged iron release.	14
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	14
Editorial Board	13
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	13
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	13
Impact of hydrocolloids on 3D meat analog printing and cooking	13
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle	13
Long-term stable emulsions prepared from lentil protein fibrillar aggregates	13
Editorial Board	12
Editorial Board	12
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	12
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	12
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review	12
Quantifying the distribution of proteins at the interface of oil-in-water food emulsions	11
Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342]	11
Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds	11
Editorial Board	11
Structural analysis of tapioca xerogel and its water and oil triggered shape change	11
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy	11
Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates	11
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	10
Utilization of coffee pulp for the production of sustainable cellulosic composite and plant-based hydrogel as a potential human wound dressing	10
Composite oleogels formed by cellulose particles and sorbitan acid esters	10
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin	10
Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study	10
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	10
Multifractal analysis of meat-analog based coated fried foods texture profile	9
Impact of native pea proteins on the gelation properties of pea protein isolates	9
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	9
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes	9
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system	9
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties	9
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability	8
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	8
Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products	8
Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: Computational modelling via lattice Boltzmann method	8

The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese	8
Water migration through fat-based semi solid heterogeneous materials	7
Interaction between large deformation and moisture transport during dehydration of vegetables	7
MULTICUBED: Multiscale-multiphysics simulation of food processing	7
Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion	7
Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration	7
Editorial: Special issue on multiscale simulations and experimental characterization of structured foods	7
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels	7
Fabrication, characterization, and in vitro digestion of bamboo leaf extract loaded liposomes	7
Sliced versus formulated potato chips – Does food structure alter lipid digestion?	7
Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions	7
Editorial Board	7
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	7
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	6
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps	6
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	6
Importance of elasticity on calcium caseinate fiber formation	6
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products	6
Impact of gelatine coating on the performance of tannin-loaded pectin microbeads obtained through external gelation	6
In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown	6
Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels	6
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation	6
Regulating texture quality in intermediate moisture foods: A comparative study on the impact of various sugar substitutes during storage	6
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates	6
Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity	6
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt	6
Modulating process parameters to change physical properties of bigels for food applications	6
The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels	6
Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties	6
Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality	5
Use of discrimination analysis to identify differences during cooking of novel pasta formulations	5
Editorial overview: Virtual special issue on foods as particle-filled materials	5
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta	5
Editorial Board	5
Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies	5
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	5
Editorial Board	5