OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Texture Studies is 7. 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 2022-05-01 to 2026-05-01.)

Article	Citations
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)	56
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	48
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	43
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	34
Descriptive Evaluation of Ready‐to‐Wear Clothing Textiles	32
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	32
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	28
Issue Information	27
From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks	27
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	25
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	25
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	24
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	23
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	23
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols	23
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	21
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	21
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	21
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	19
Various factors affecting the gel properties of surimi: A review	18
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review	17
Issue Information	16
Issue Information	16
Prediction of viscoelastic properties of peanut‐based 3D printable food ink	16
Physical characterization of chocolates prepared with various soybean and milk powders	15

Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability	15
Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties	15
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	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	14
Bread‐making properties of different pulse flours in composites with refined wheat flour	14
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	14
Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying	13
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis	13
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	13
Texture Discrimination of Agar Gels in Rats	13
Elasto‐Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches	12
Bolus rheology of texture adjusted food—Effect of age	11
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	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
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	10
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	10
	10
Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management	10
A Review of Processing Techniques and Rheological Properties of Yogurts	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
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
	10
3D printed meat and the fundamental aspects affecting printability	9
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	9
Effects of Irrigation Regime on the Tomato Biomechanics: A Texture Investigation for Fruit Cracking Mechanism	9
A review of assessment methods for measuring individual differences in oral somatosensory perception	9
Assessment of kiwifruit firmness by using airflow and laser technique	9
Issue Information	8
Issue Information	8
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	8
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	8
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
Structure analysis and quality evaluation of plant‐based meat analogs	8
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	8
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	8
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	8
Effect of Lipase on Soybean Oil‐Wheat Gluten Systems: Rheological Behavior and Molecular Mechanisms	8
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism	8
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	8
pH ‐Regulated Microstructural and Rheological Properties of Curdlan–Soy Protein Thermo‐Irreversible Gels	7
Validation of the IDDSI funnel for liquid flow testing	7
Effect of caseinate salt addition on the structural characteristics of kefiran systems	7
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	7
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	7
Issue Information	7
Correction to “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food”	7
Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional Ingredient	7

Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre‐Gelatinized Pearl Millet Flour	7
	7
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	7