OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 89. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Chitosan for food packaging: Recent advances in active and intelligent films	278
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	261
Advances in the plant protein extraction: Mechanism and recommendations	232
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	210
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	203
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	185
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	169
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	159
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	158
Biobased materials for active food packaging: A review	148
Bacterial cellulose as a biodegradable food packaging material: A review	148
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	147
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	145
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	139
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	135
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	132
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	131
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	130
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	128
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	128
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	127
Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packag	127
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	126
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	126
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	126

Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	124
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	122
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	121
Effect of dual-modified cassava starches on intelligent packaging ﬁlms containing red cabbage extracts	119
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	119
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	119
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	119
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	116
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	115
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	115
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	114
Extraction methods significantly impact pea protein composition, structure and gelling properties	112
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	111
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	110
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	109
Advances on alginate use for spherification to encapsulate biomolecules	109
Nanocellulose: Recent trends and applications in the food industry	108
The versatility of collagen and chitosan: From food to biomedical applications	107
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	107
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	106
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	103
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	103
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	103
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	103
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	103
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	102
Controlled release of antioxidants from active food packaging: A review	102
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	102
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	102
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	101
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	101
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	100
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	99
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation	99
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	99
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white chee	99
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	97
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	97
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	97
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	96
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	96
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	96
Microencapsulation of natural dyes with biopolymers for application in food: A review	95
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	95
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	95
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	95
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	95
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	95
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	94
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	94

Bigels and multi-component organogels: An overview from rheological perspective	94
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	93
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes	93
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	92
Collagen and its derivatives: From structure and properties to their applications in food industry	92
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	92
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees	91
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	91
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	91
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks	91
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	91
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads	90
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	90
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	90
Multifunctional chitosan/tannic acid composite films with improved anti-UV, antioxidant, and antimicrobial properties for active food packaging	89
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	89