OOIR: Observatory of International Research

Papers

(The median citation count of Food Structure-Netherlands is 4. 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.)

Article	Citations
Editorial Board	72
Editorial for 4th FSFS 2021	62
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	54
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	53
Effects of alkali purification and fermentation on the structure and properties of rice starch gel	43
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin	35
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	34
Influence of PET as single-use contact material on gloss and surface properties of chocolate	33
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	28
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties	25
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	24
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	23
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	22
Structural analysis of tapioca xerogel and its water and oil triggered shape change	21
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 isolates	19
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	19
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	19
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	19
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	19
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method	18
Editorial Board	18
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt	18
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels	18
Editorial Board	17

Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	17
Heating affects gelation properties and casein micelle structure in goat and cow milk differently	16
Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions	16
Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials	16
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability	16
Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study	16
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein	15
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	15
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	15
Editorial Board	15
Editorial Board	15
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	14
Impact of hydrocolloids on 3D meat analog printing and cooking	14
Understanding the fermentation factors affecting the separability of fermented milk: A model system study	14
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	14
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields	13
Multifractal analysis of meat-analog based coated fried foods texture profile	13
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin	13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	13
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position	13
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes	13
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	13
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	12
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	12
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations	12
Editorial overview: Virtual special issue on foods as particle-filled materials	12
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	11
Structure and functionality of almond proteins as a function of pH	11
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads	11
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	11
Effect of surfactin on the properties of glycerol monosterate – Based oleogels	11
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice	11
Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour	11
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	11
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient	10
Editorial Board	10
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy	9
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion	9
Lubricative properties of semi-crystalline lipid systems	9
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration	9
Editorial Board	9
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability	9
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system	9
Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels	9
Elastic reinforcement and yielding of starch-filled lipid gels	9
Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion	9
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates	8
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	8
Di-acylglycerides as oil structuring agents	8
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle	8

Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	8
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu	8
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	8
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy	8
Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study	8
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk	8
The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers	8
Editorial Board	8
Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion	7
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review	7
Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion	7
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps	7
Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates	7
Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease	6
Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder	6
Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying	6
Editorial Board	6
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value	6
Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence	5
Super resolution microscopy imaging of pH induced changes in the microstructure of casein micelles	5
Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour	5
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin	5
A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation	5
Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat	5
Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel	5
Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa	5
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality	5
Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels	5
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study	4
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	4
Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342]	4
Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels	4
Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics	4
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior	4
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour	4