OOIR: Observatory of International Research

Papers

(The median citation count of Food Structure-Netherlands is 3. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Influence of PET as single-use contact material on gloss and surface properties of chocolate	49
Editorial Board	47
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	43
Editorial for 4th FSFS 2021	41
Effects of alkali purification and fermentation on the structure and properties of rice starch gel	37
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food	34
Thermal deformation behavior and microstructural response of pumpkin seeds during drying	32
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin	30
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties	28
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	25
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	24
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	24
Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient	24
High-pressure homogenization improves functional properties of pea protein isolates	24
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	23
Impact of native pea proteins on the gelation properties of pea protein isolates	23
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	22
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	22
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	21
Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food	21
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	21
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates	21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	20
Editorial Board	19
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	18

Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability	18
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method	18
Editorial Board	18
Microrheological mechanisms of casein-whey protein ratio regulating protein-dominated gel networks and quality correlation in yogurt	17
Heating affects gelation properties and casein micelle structure in goat and cow milk differently	17
Editorial Board	16
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein	16
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	16
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	15
Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability	15
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	15
Editorial Board	15
Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions	14
Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production	14
Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues	14
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying	13
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes	13
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	13
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields	13
Hybrid yoghurt-like gels from Nannochloropsis oceanica and bovine proteins structured with glucono-δ-lactone: Rheological, physicochemical, and microstructural insights	13
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position	12
Multifractal analysis of meat-analog based coated fried foods texture profile	12
Impact of hydrocolloids on 3D meat analog printing and cooking	12
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	12
Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose content	11
Impact of thyme oil enrichment and drying on microstructure and physicochemical quality of pumpkin snacks: A fractal analysis approach	11
Effect of surfactin on the properties of glycerol monosterate – Based oleogels	11
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	10
Ultrasonic-assisted pH-shifting treatment enhances the performance and stability of emulsion gels fabricated by glycosylated Spirulina protein-flaxseed gum conjugates	10
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution	10
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations	10
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	9
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	9
Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties	9
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	9
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system	9
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy	9
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration	9
Lubricative properties of semi-crystalline lipid systems	8
Effect of different particle size on microstructure, hydration characteristics, and flow properties of bulb powders from Lanzhou Lily (Lilium davidii var. unicolor)	8
Editorial Board	8
Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion	8
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu	8
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion	8
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability	8
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties	8
The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers	7
Synergistic effects on microstructural, rheological and functional properties of starch-enhanced processed mozzarella cheese	7
Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates	7

Elucidating protein–lipid microstructure and interactions in hybrid processed cheeses using synchrotron macro ATR-FTIR microspectroscopy	7
Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels	7
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk	7
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	6
Di-acylglycerides as oil structuring agents	6
Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates	6
Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion	6
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates	6
Precooking and rehydration strategies of common bean seeds (Phaseolus vulgaris L.) determine their regeneration properties	6
Editorial Board	6
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review	6
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy	6
Advances in optical microscopy for food structure characterization	5
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value	5
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle	5
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps	5
Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying	5
Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study	5
Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion	5
In situ ultrastructural analyses of proteins and starch in rice, barley, and quinoa during cooking	5
Acidic and rennet coagulation of pea and casein mixed emulsions: A microscopic look at the rheology of curd formation	4
Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat	4
In Situ mapping of cell wall biopolymers: Resolving native interactions between cellulose, hemicellulose, and pectin in potato through multimodal microscopy	4
Food microstructure in the data science era: From images to values	4
Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates	4
Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour	4
Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel	4
A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation	4
Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: Dependence on potato starch particle size	4
Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels	4
Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness	4
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin	4
Investigating the impact of enzyme diversity in producing edible bird nest protein hydrolysates: Techno-functional, structural, molecular docking, and in vitro digestibility	3
Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration	3
Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence	3
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	3
Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms	3
Iron dextran-loaded alginate-calcium multi-vesicular microparticles as an intramuscular supplement: A new approach for in situ prolonged iron release.	3
Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties	3
Effects of transglutaminase on structural properties and in vitro digestibility of plant protein blend high-moisture extrudates	3
Accelerating crystallization of palm oil using acoustic wave induced cavitation technology	3
Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics	3
Investigating the effect of MAG/(NaPO3)x on the physicochemical and structural properties of rice starch-protein rice and improving the mechanism in each zone during the extrusion process	3
Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342]	3
Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity	3
Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa	3
Regulating the physicochemical and structural characteristics of extruded rice starch via complexation with ferulic acid	3
Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteins	3
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour	3