OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 103. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Editorial Board	300
Editorial Board	266
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	248
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	246
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	218
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	216
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	211
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	210
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	206
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	205
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	200
Editorial Board	199
Graphical abstract TOC	193
Adhesion testing of dysphagia diets for the quantitative evaluation of swallowing	191
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure	187
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	178
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	170
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	166
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	166
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	166
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	163
Corrigendum to “Embedded bioprinting enables precise fabrication of cultured meat with authentic structural properties” [Food Hydrocolloids 171 (2026) 111795]	162
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	159
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	155
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	151

Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	150
Preparation, construction, and application of agar phosphorylation for gel strength enhancement and freeze-thaw stability melioration	150
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	150
Comparative study on yellow pea protein extracted with deep eutectic solvent: A novel and eco-friendly solvent in food processing	147
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights	145
Interfacial engineering through chitin retention unlocks the emulsification potential of Fusarium venenatum mycoprotein	139
Effect of green propolis extract on functional properties of active pectin-based films	139
The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin	138
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	137
Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications	137
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	136
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	136
Formation of casein-based triglyceride amorphous solid dispersions	135
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	135
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	135
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	134
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity	133
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	132
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties	131
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	130
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	130
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	130
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	130
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	127
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	126
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	125
Ultrafiltration-driven refinement of soluble pea protein fractions reduces antinutritional load and increases protein content	125
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	124
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	124
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	123
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment	123
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	123
How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?	122
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	122
Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties	121
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	119
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	118
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	118
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	115
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	115
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	115
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	113
Effect of glycosylated gliadin on the structural and functional properties of highland barley starch gel	113
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	113
Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds	113
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	113
Corrigendum to “Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach” [Food Hydrocolloids 173 (2026) 112307]	113
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	112
Utilization of emulsion gels in plant-based meat analog formulations: A review	112
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	111

Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	111
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	110
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	109
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	109
Quality control of gum arabic – Molecular basis and a new screening method	109
Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions	109
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models	109
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	109
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	109
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution	108
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	107
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	107
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	106
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods	106
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation	106
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	106
Mixing commercial plant proteins compromises the mechanical properties of heat-set gels	105
Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans	105
Modification of sheep hoof collagen by electron beam irradiation: Mechanistic insights into its effects on physicochemical and functional properties based on molecular structural analyses	105
Multi-functional food structuring ingredients from jellyfish	104
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	104
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	104
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	104
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. L	104
Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature	103
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	103
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	103
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	103