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 2020-11-01 to 2024-11-01.)

Article	Citations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management	68
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	58
Impact of different microwave treatments on food texture	51
Review on characteristics of trained sensory panels in food science	38
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	30
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective	28
Understanding the effects of ultrasound processng on texture and rheological properties of food	27
What is cohesiveness?—A linguistic exploration of the food texture testing literature	22
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products	22
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet	22
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	22
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	20
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	20
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	19
Bolus rheology of texture‐modified food: Effect of degree of modification	19
Ultrasound‐assisted modification of gelation properties of proteins: A review	18
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach	16
Rheology and tribology of starch + κ‐carrageenan mixtures	16
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests	16
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	15
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	13
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	13
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	13
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality	13
Development and application of specific questions to classify a child as food texture sensitive	12

Relationship between masticatory variables and bolus characteristics of meat with different textures	12
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	12
Structure analysis and quality evaluation of plant‐based meat analogs	12
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	12
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel	11
Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing	11
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels	11
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein	11
Understanding relations between rheology, tribology, and sensory perception of modified texture foods	11
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	11
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	11
Influence of milling methods on the flow properties of ivory teff flour	11
Eating behaviors in children with Down syndrome: Results of a home‐use test	10
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels	10
Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw	10
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	10
Evaluation of the impact of UV radiation on rheological and textural properties of food	10
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	10
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	10
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	10
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	10
Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review	9
Starch‐based noodles: Current technologies, properties, and challenges	9
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt	9
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	9
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	9
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	9
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet	8
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	8
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours	8
Ease of mastication index—Quantification of mastication effort using quality function deployment	8
Development of a ball back extrusion technique for texture analysis of fluid food	8
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb	8
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	8
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	7
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	7
Correlation between instrumental and sensory properties of texture‐modified carrot puree	7
Development of a home‐use method for the evaluation of food products by children with and without Down syndrome	7
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	7
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	7
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	7
Stress relaxation properties of bananas during drying	7
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit	7
The influence of processing parameters of parboiled rice on its physiochemical and texture properties	7
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	7
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness	6
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts	6
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	6
Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snack	6

Effect of commercially available thickening agents on ready‐to‐feed infant formulas	6
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	6
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	6
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	6
Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow test	6
Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate	6
Rheological and tribological characterization of different commercial hazelnut‐based spreads	6
Significance of milling methods on brown teff flour, dough, and bread properties	6