Food Hydrocolloids

(The H4-Index of Food Hydrocolloids is 87. 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 2020-07-01 to 2024-07-01.)
Chitosan for food packaging: Recent advances in active and intelligent films244
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products234
Advances in the plant protein extraction: Mechanism and recommendations204
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel203
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging195
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients192
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective191
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films187
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food174
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications168
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices159
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method153
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles147
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation145
Bacterial cellulose as a biodegradable food packaging material: A review143
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications142
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery141
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction139
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers134
Biobased materials for active food packaging: A review132
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH130
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging129
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications128
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi124
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes122
Preparation of high thermal stability gelatin emulsion and its application in 3D printing122
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion122
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs120
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications120
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)116
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness116
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber116
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 packag116
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application116
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour113
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates112
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel112
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application109
Improvement of the water resistance and ductility of gelatin film by zein108
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts108
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion107
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties107
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films106
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation105
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG105
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp104
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification104
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic103
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions103
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose102
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components101
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans100
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications100
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions99
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development99
Extraction methods significantly impact pea protein composition, structure and gelling properties99
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging98
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions98
Advances on alginate use for spherification to encapsulate biomolecules98
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH96
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum96
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 chee95
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing95
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment95
Controlled release of antioxidants from active food packaging: A review95
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract94
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms94
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods94
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator94
The versatility of collagen and chitosan: From food to biomedical applications93
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa93
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties93
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis92
Impact of high pressure on starch properties: A review92
Bigels and multi-component organogels: An overview from rheological perspective92
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization91
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation91
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries91
Nanocellulose: Recent trends and applications in the food industry91
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits91
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing90
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying90
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent89
Microencapsulation of natural dyes with biopolymers for application in food: A review89
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins89
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)88
Effect of superheated steam treatment on the structural and digestible properties of wheat flour88
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion87
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef87
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes87