OOIR: Observatory of International Research

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 2021-04-01 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
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	16
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
Microstructure and biomolecules mobility of human milk fat globules by fluorescence recovery after photobleaching with confocal scanning laser microscope	15
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
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