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 2021-05-01 to 2025-05-01.)

Article	Citations
Issue Information	74
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	62
	46
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	39
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	36
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	35
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	28
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	28
Ultrasound‐assisted modification of gelation properties of proteins: A review	26
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	25
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	20
Issue Information	20
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	19
	19
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	19
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	18
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	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
Formation of texture quality of raspberry snack under microwave puffing	16
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	16
Various factors affecting the gel properties of surimi: A review	16
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	16
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	16
Issue Information	15

Prediction of viscoelastic properties of peanut‐based 3D printable food ink	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	15
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	15
Physical characterization of chocolates prepared with various soybean and milk powders	15
Bread‐making properties of different pulse flours in composites with refined wheat flour	14
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	14
Issue Information	14
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	14
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	14
Bolus rheology of texture adjusted food—Effect of age	12
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	12
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis	12
Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying	12
Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique	11
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	11
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	11
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	11
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers	11
Orofacial functions and oral health: An analysis on children aged 5–8 years old	11
Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator	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
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	10
A Review of Processing Techniques and Rheological Properties of Yogurts	10
Assessment of kiwifruit firmness by using airflow and laser technique	9
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	9
3D printed meat and the fundamental aspects affecting printability	9
	9
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	9
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	8
Issue Information	8
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	8
Structure analysis and quality evaluation of plant‐based meat analogs	8
The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	7
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	7
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	7
Issue Information	7
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7
Folding during sheeting improved qualities of dried noodles through gluten network proteins	7
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	6
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	6
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	6
Children who have more toothache‐related behaviors have worse masticatory performance	6
Validation of the IDDSI funnel for liquid flow testing	6
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	6
Issue Information	6
Influence of milling methods on the flow properties of ivory teff flour	6
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	6

Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	6
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	6
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	5
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	5
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu	5
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	5
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	5
Correlation between instrumental and sensory properties of texture‐modified carrot puree	5
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	5
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	5