OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 102. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	421
Editorial Board	406
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	243
Editorial Board	233
Graphical abstract TOC	212
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	197
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	194
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	186
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	181
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	181
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	179
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	178
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	178
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	177
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	175
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	174
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	170
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	165
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	161
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	159
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	159
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	159
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	159
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	157
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	156

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	154
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	153
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	151
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	150
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	150
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	150
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	150
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	147
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	143
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	140
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	139
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	138
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	137
The effect of three pectin fractions variation on the browning of different dried apple products	136
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	136
Effect of green propolis extract on functional properties of active pectin-based films	134
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	133
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	133
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	132
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	132
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	132
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	131
Utilization of emulsion gels in plant-based meat analog formulations: A review	130
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	130
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	129
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	128
Pectin - Plant protein systems and their application	128
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	127
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	127
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	127
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	126
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	125
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	125
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	123
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	123
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	123
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	121
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	121
Formation of casein-based triglyceride amorphous solid dispersions	120
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	119
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	119
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	118
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	117
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	116
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	116
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	114
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	114
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	114
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	114
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	114

Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	113
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	113
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	111
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	111
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	111
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	110
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	109
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	109
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	108
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	108
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	107
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	107
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	107
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	107
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	106
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	106
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	106
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	106
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	105
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
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	104
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	104
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	104
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	104
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	102
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	102