OOIR: Observatory of International Research

Papers

(The TQCC of Food Structure-Netherlands is 10. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	67
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins	52
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method	52
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system	46
Modulating process parameters to change physical properties of bigels for food applications	45
Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics	44
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties	41
Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation	39
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	38
4D deformation based on double-layer structure of the pumpkin/paper	34
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates	31
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties	31
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer	28
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage	28
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	24
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process	23
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	23
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel	23
Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability	21
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	21
Long-term stable emulsions prepared from lentil protein fibrillar aggregates	19
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour	19
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	18
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles	17
Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin	17

The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion	15
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages	15
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	15
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)	15
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	15
Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review	14
Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta	14
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system	14
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties	13
Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae	13
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	13
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates	13
Structural analysis of tapioca xerogel and its water and oil triggered shape change	13
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality	13
Kinetic modelling of individual starch granules swelling	13
Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch	12
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products	12
Influence of structure complexity of phenolic compounds on their binding with maize starch	12
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans	12
Research progress on the utilisation of embedding technology and suitable delivery systems for improving the bioavailability of nattokinase: A review	11
Plant-dairy protein blends: gelation behaviour in a filled particle matrix	11
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	11
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients	11
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	11
Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles	10
Structure and functionality of almond proteins as a function of pH	10
The role of the polar head group and aliphatic tail in the self-assembly of low molecular weight molecules in oil	10
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	10
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regul	10
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation	10