OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Texture Studies is 6. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Ultrasound‐assisted modification of gelation properties of proteins: A review	86
Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)	44
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	43
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	37
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	30
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	26
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	25
	23
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	23
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	23
Issue Information	23
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols	21
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	21
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	21
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	21
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	20
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	20
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	20
Formation of texture quality of raspberry snack under microwave puffing	19
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	18
Issue Information	18
Various factors affecting the gel properties of surimi: A review	18
Issue Information	18
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	18
Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties	17

Prediction of viscoelastic properties of peanut‐based 3D printable food ink	17
Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream	17
Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability	16
Physical characterization of chocolates prepared with various soybean and milk powders	16
Bread‐making properties of different pulse flours in composites with refined wheat flour	16
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	16
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	15
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	14
Bolus rheology of texture adjusted food—Effect of age	14
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis	13
Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying	13
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	12
Elasto‐Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches	12
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	12
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	12
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers	11
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	11
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	11
A Review of Processing Techniques and Rheological Properties of Yogurts	11
Texture Discrimination of Agar Gels in Rats	11
	10
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	10
	10
Effects of Reduced‐Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior	10
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation	10
A review of assessment methods for measuring individual differences in oral somatosensory perception	10
Effects of Irrigation Regime on the Tomato Biomechanics: A Texture Investigation for Fruit Cracking Mechanism	9
3D printed meat and the fundamental aspects affecting printability	9
Issue Information	9
Structure analysis and quality evaluation of plant‐based meat analogs	9
Assessment of kiwifruit firmness by using airflow and laser technique	9
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	9
Folding during sheeting improved qualities of dried noodles through gluten network proteins	8
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	8
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	8
Issue Information	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	7
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	7
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism	7
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	7
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	7
Effect of Lipase on Soybean Oil‐Wheat Gluten Systems: Rheological Behavior and Molecular Mechanisms	7
The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	7
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	7
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7
Children who have more toothache‐related behaviors have worse masticatory performance	6
	6
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	6
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	6

Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	6
Structural analysis and texture study of plant‐based (meat) products	6
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	6
Correlation between instrumental and sensory properties of texture‐modified carrot puree	6
Issue Information	6
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	6
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	6
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	6
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels	6
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	6
Correction to “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food”	6
Effect of caseinate salt addition on the structural characteristics of kefiran systems	6
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	6
Validation of the IDDSI funnel for liquid flow testing	6
	6
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression	6