OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 90. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Development of edible gels and films as potential strategy to revalorize entire male pork	315
Synthesis, physicochemical, and emulsifying properties of waxy maize starch esterified with octanoic acid	292
The effect of annealing under acid or alkaline environment on the physicochemical and functional properties of wheat starch	248
Phase behaviour and structure formation of alginate-gelatin composite gels	217
Cold gelation of whey protein isolate with sugars in an ultrasound environment	198
The effect of in vitro digestion on the chemical and antioxidant properties of Lycium barbarum polysaccharides	181
Soluble protein particles produced directly from mung bean flour by simple coacervation	169
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils	161
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c	160
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment	158
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films	153
Impact of potato starch structural transitions on microstructure development during deep-frying	148
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	147
Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride?	144
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	142
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	142
Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules	140
Hydrocolloid coated oleosomes for development of oleogels	140
Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media	140
Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters	140
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	136
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	135
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	134
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	130
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	128

Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates	127
Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour	125
Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly	125
The impact of phosphates on the fibrous structure formation of textured wheat gluten	124
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	123
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	122
Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3	121
Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing	120
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	119
Contents continued	119
Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions	117
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	116
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels	115
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract	115
Granulation and encapsulation of N-Acetylcysteine (NAC) by internal phase separation	115
Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides	113
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	113
Application of granular cold-water-swelling starch as a clean-label oil structurant	113
Effect of biopolymer matrices on lactose hydrolysis by enzymatically active hydrogel and aerogels loaded with β-galactosidase nanoflowers	112
Effects of dielectric barrier discharge plasma modification on structure, physicochemical and functional properties of watermelon peel pectin	111
Impact of Prosopis nigra gum exudate in alginate core-shell beads synthesis by inverse gelation technique	110
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions	110
Study of polysaccharide gels at Prof. Nishinari's laboratory	108
Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques- a review	107
Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics	107
Ultrasound processing for enhanced digestibility of plant proteins	106
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein	106
Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions	105
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation	104
Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model	103
Biobased ternary films of thermoplastic starch, bacterial nanocellulose and gallic acid for active food packaging	103
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva	102
Structure, rheology and stability of walnut oleogels structured by cellulose nanofiber of different lengths	102
Insights from alpha-Lactoalbumin and beta-Lactoglobulin into mechanisms of nanoliposome-whey protein interactions	102
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	102
Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storage	100
Formation and characterization of plant-based amyloid fibrils from hemp seed protein	100
Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin	100
Facile fabrication of chitosan colloidal films with pH-tunable surface hydrophobicity and mechanical properties	99
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties	99
Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study	99
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein	98
Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber	98
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties	98
Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency	97
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	97
The perfect hydrocolloid stabilizer: Imagination versus reality	96
Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films	96
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying	95
The self-association properties of partially dephosphorylated bovine beta-casein	95

Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	95
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration	95
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	94
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix	94
Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability	94
Effects of complex polysaccharides by Ficus carica Linn. polysaccharide and peach gum on the development and metabolites of human gut microbiota	93
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress	93
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan	92
Precision-controlled synthesis of monodisperse starch nanoparticles: Factors affecting the self-assembly kinetics	92
Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method	91
A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk	91
Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics	91
pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin	91
Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514	91
Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception	91
Properties of different poultry skins sources in relation to co-extruded sausage casings	90
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	90
X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch	90
Preparation of pectin-tannic acid coated core-shell nanoparticle for enhanced bioavailability and antihyperlipidemic activity of curcumin	90
Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion	90
Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability	90