Food Hydrocolloids

(The H4-Index of Food Hydrocolloids is 86. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 500 papers]. The publications cover those that have been published in the past four years, i.e., from 2019-09-01 to 2023-09-01.)
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract274
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion199
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness197
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications195
Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract194
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film184
Transparent and antimicrobial cellulose film from ginger nanofiber181
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films171
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil168
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability166
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils164
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion160
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification158
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles157
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging156
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel155
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior155
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films154
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol151
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring143
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging142
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective141
Preparation of carbohydrate-based functional composite films incorporated with curcumin139
Chitosan for food packaging: Recent advances in active and intelligent films138
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products137
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films134
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions132
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion131
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients131
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications129
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food127
Advances in the plant protein extraction: Mechanism and recommendations126
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles125
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction123
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers119
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions119
Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes117
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates114
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch114
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles113
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices111
Polymer blending effects on the physicochemical and structural features of the chitosan/poly(vinyl alcohol)/fish gelatin ternary biodegradable films108
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization107
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic105
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity105
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles103
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method101
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein101
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry100
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review99
Agar-based antioxidant composite films incorporated with melanin nanoparticles98
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion98
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength98
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications98
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions98
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications98
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates97
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application97
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction97
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation96
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies96
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation96
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation95
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery94
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules93
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?93
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging93
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection93
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction92
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils92
Bacterial cellulose as a biodegradable food packaging material: A review91
Effects of sucrose addition on the rheology and structure of iota-carrageenan91
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH91
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide90
An active packaging film based on yam starch with eugenol and its application for pork preservation90
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications89
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber89
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil89
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs88
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions88
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions88
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara88
Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts88
Preparation of high thermal stability gelatin emulsion and its application in 3D printing88
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel87
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes87
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment86
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions86