OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 96. 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
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	369
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	348
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch	312
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	251
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properti	215
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	202
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	186
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	171
Effect of flavonoid structure and pH on iron-mediated pectin interaction	167
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	166
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	160
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	159
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration	158
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	158
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	157
Editorial Board	155
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	154
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	153
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	153
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	152
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	148
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	146
Editorial Board	146
Editorial Board	143
Graphical abstract TOC	141

Editorial Board	141
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	140
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread	136
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	136
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	135
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	135
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	132
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	132
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	130
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	129
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	129
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	128
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	126
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	126
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	125
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	125
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	125
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	124
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	124
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	123
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	121
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	121
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	121
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	119
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	119
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	118
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	118
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	117
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	117
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	115
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	115
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	114
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	114
Characteristics of edible films enriched with fruit by-products and their application on cookies	113
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	113
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	112
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	112
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	112
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	112
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	111
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	111
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	110
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	110
Utilization of emulsion gels in plant-based meat analog formulations: A review	110
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	109
The effect of three pectin fractions variation on the browning of different dried apple products	109
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	108
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	108
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling	108
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	108

Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	108
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	107
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough	105
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	105
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	104
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	104
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	103
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	102
Pectin - Plant protein systems and their application	102
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	101
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	100
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c	100
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	99
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	99
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	98
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	98
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	98
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	98
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	96
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	96
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra	96
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	96