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 2022-01-01 to 2026-01-01.)

Article	Citations
Editorial Board	473
Editorial Board	269
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	227
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	225
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	221
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	217
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	210
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	203
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	197
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	195
Editorial Board	194
Graphical abstract TOC	190
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	187
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	185
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	183
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	178
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	177
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	176
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	173
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	171
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	170
Corrigendum to “Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach” [Food Hydrocolloids 173 (2026) 112307]	170
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	160
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	159
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	157

Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	157
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	157
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	155
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	155
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	151
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	150
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	150
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	146
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	145
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	144
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	144
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	142
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	141
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	138
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	138
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	137
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	137
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	136
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	136
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	133
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	132
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	132
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	132
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	132
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	131
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	131
Characteristics of edible films enriched with fruit by-products and their application on cookies	131
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	129
Alginate edible films as delivery systems for green tea polyphenols	129
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	129
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	128
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	127
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	126
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	126
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	123
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	123
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	123
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	123
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	123
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	122
Formation of casein-based triglyceride amorphous solid dispersions	121
Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes	120
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	119
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	119
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	119
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	118
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	117
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	117
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	115
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	115

Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	114
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	114
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	114
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	114
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	113
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	113
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	113
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	112
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	110
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	110
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	110
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	109
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	109
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	109
Effect of green propolis extract on functional properties of active pectin-based films	108
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	108
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	108
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	107
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	107
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	107
The effect of three pectin fractions variation on the browning of different dried apple products	106
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	105
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	105
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	105
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	104
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	104
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	104
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	103
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	103
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