OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Texture Studies is 5. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management	49
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	40
Impact of different microwave treatments on food texture	31
Review on characteristics of trained sensory panels in food science	30
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum	29
How do culinary methods affect quality and oral processing characteristics of pork ham?	26
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts	25
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness	23
Understanding the effects of ultrasound processng on texture and rheological properties of food	22
Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum	21
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	21
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective	20
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	19
Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel	18
Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties	17
Bolus rheology of texture‐modified food: Effect of degree of modification	17
What is cohesiveness?—A linguistic exploration of the food texture testing literature	17
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet	16
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	15
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach	15
Can we understand food oral processing using Kano model? Case study with confectionery products	15
Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers	14
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	14
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests	14
Determination of textural deterioration in fish meat processed with electrospun nanofibers	14

Rheology and tribology of starch + κ‐carrageenan mixtures	13
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products	12
Relationship between masticatory variables and bolus characteristics of meat with different textures	12
Aversive textures and their role in food rejection	12
Ultrasound‐assisted modification of gelation properties of proteins: A review	12
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	12
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels	11
Development and application of specific questions to classify a child as food texture sensitive	11
Low‐temperature steaming improves eating quality of whitefish	11
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality	11
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	11
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis	10
Influence of milling methods on the flow properties of ivory teff flour	10
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	10
Natural food mastication capability in preschool children according to their oral condition: A preliminary study	10
Eating behaviors in children with Down syndrome: Results of a home‐use test	9
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt	9
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture	9
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels	9
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein	9
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	9
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	9
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	9
Structure analysis and quality evaluation of plant‐based meat analogs	8
Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing	8
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	8
Relationships among rheological, sensory, and wear behaviors of cheeses	8
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel	8
Development of a ball back extrusion technique for texture analysis of fluid food	8
Effect of carboxymethylcellulose and locust bean gums on some of physicochemical, mechanical, and textural properties of extruded rice	8
Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw	8
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	8
Changes in oral processing parameters of three rice varieties	8
Effects of particle size and moisture content of maize grits on physical properties of expanded snacks	8
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	8
Effect of mixing method on resulting thickness of infant formula	7
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels	7
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	7
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	7
Ease of mastication index—Quantification of mastication effort using quality function deployment	7
Evaluation of the impact of UV radiation on rheological and textural properties of food	7
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	7
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	7
Impact of roasting conditions on the quality and acceptance of the peanut paste	7
Understanding relations between rheology, tribology, and sensory perception of modified texture foods	7
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	7
Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin	7
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	7
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit	6
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	6

Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	6
Development of a home‐use method for the evaluation of food products by children with and without Down syndrome	6
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	6
Stress relaxation properties of bananas during drying	6
A rapid method to evaluate the chocolate smoothness based on the tribological measurement	5
Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow test	5
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	5
Comparison of the effects on tablet disintegration of solvents used to dissolve food thickeners	5
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	5
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb	5
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	5
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	5
Correlation between instrumental and sensory properties of texture‐modified carrot puree	5
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	5
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet	5
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness	5
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	5
The influence of processing parameters of parboiled rice on its physiochemical and texture properties	5
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	5
Significance of milling methods on brown teff flour, dough, and bread properties	5