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 2021-11-01 to 2025-11-01.)

Article	Citations
Editorial Board	450
Editorial Board	254
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	209
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	208
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	206
Effect of green propolis extract on functional properties of active pectin-based films	204
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	196
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	195
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	193
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	188
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	185
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	184
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	175
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	172
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	172
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	170
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	167
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	166
Formation of casein-based triglyceride amorphous solid dispersions	165
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	164
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	162
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	162
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	161
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	160
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	158

Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	155
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	154
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	150
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	148
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	147
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	146
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra	146
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	146
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	143
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	141
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	141
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	141
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	140
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	140
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	138
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	137
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	135
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	134
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	134
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	133
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	132
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	132
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	131
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	131
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	131
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	131
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	129
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	128
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	128
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	128
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	128
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	127
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	125
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	125
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	125
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	123
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	123
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	122
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	122
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	121
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	120
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	119
Editorial Board	119
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	119
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	119
Graphical abstract TOC	119
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	118
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	118
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	117
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	115

Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	115
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	114
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	113
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	113
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	113
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	113
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	113
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	112
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	112
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	110
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	109
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	109
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	108
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	107
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	107
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	106
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	106
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	105
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	105
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	105
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	105
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	105
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	105
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	104
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	103
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	103
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	102
Characteristics of edible films enriched with fruit by-products and their application on cookies	102
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	102
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	102
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	102