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 2021-12-01 to 2025-12-01.)

Article	Citations
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	81
Influence of PET as single-use contact material on gloss and surface properties of chocolate	75
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties	66
Editorial Board	58
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	52
Editorial for 4th FSFS 2021	38
Thermal deformation behavior and microstructural response of pumpkin seeds during drying	36
Effects of alkali purification and fermentation on the structure and properties of rice starch gel	33
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin	31
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	29
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	26
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	26
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	25
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	24
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	23
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates	22
Impact of native pea proteins on the gelation properties of pea protein isolates	22
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	22
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	22
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	22
Editorial Board	21
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	20
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method	20
Editorial Board	20
Editorial Board	19

Heating affects gelation properties and casein micelle structure in goat and cow milk differently	19
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	19
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability	19
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	18
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein	18
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	16
Editorial Board	16
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields	15
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	15
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	15
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying	15
Oil Distribution and Stability Modulate Textured Vegetable Protein Hydration and Juiciness Perception in Plant-Based Meat Analogues	15
Multifractal analysis of meat-analog based coated fried foods texture profile	14
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin	13
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	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
Impact of hydrocolloids on 3D meat analog printing and cooking	13
Editorial overview: Virtual special issue on foods as particle-filled materials	12
Effect of surfactin on the properties of glycerol monosterate – Based oleogels	12
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	12
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	12
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	11
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution	11
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations	11
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice	10
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties	10
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion	10
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	10
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads	10
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration	10
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system	10
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	10
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy	10
Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates	10