Food Structure-Netherlands

Papers
(The TQCC of Food Structure-Netherlands is 11. 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.)
ArticleCitations
Editorial Board72
Editorial for 4th FSFS 202162
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin54
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels53
Effects of alkali purification and fermentation on the structure and properties of rice starch gel43
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin35
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility34
Influence of PET as single-use contact material on gloss and surface properties of chocolate33
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels28
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties25
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers24
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing23
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Structural analysis of tapioca xerogel and its water and oil triggered shape change21
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.20
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough19
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin19
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties19
Impact of native pea proteins on the gelation properties of pea protein isolates19
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications19
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt18
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels18
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method18
Editorial Board18
Editorial Board17
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions17
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability16
Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study16
Heating affects gelation properties and casein micelle structure in goat and cow milk differently16
Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions16
Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials16
Editorial Board15
Editorial Board15
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein15
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times15
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage15
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow14
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach14
Impact of hydrocolloids on 3D meat analog printing and cooking14
Understanding the fermentation factors affecting the separability of fermented milk: A model system study14
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening13
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position13
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes13
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application13
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields13
Multifractal analysis of meat-analog based coated fried foods texture profile13
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin13
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier12
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations12
Editorial overview: Virtual special issue on foods as particle-filled materials12
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D312
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice11
Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour11
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa11
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties11
Structure and functionality of almond proteins as a function of pH11
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads11
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient11
Effect of surfactin on the properties of glycerol monosterate – Based oleogels11
0.026838064193726