OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 27. 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
Milk protein coagulation under gastric conditions: A review	82
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins	60
Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review	51
Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties	45
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate	44
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	44
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix	42
Heat-induced denaturation and bioactivity changes of whey proteins	39
Whey proteins and peptides in health-promoting functions – A review	39
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk	36
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt	35
Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution	34
Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk	33
Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review	32
Heat induced inactivation of microorganisms in milk and dairy products	31
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation	31
Fermented mare milk product (Qymyz, Koumiss)	31
Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser	31
Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities	31
Rennet coagulation of heated milk: A review	30
Colour assessment of milk and milk products using computer vision system and colorimeter	29
Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics	29
In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio	29
Exploring machine learning algorithms for early prediction of clinical mastitis	28
Heat-induced inactivation of enzymes in milk and dairy products. A review	28

Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures	28
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produce	27
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk	27
Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives	27
Relationship between casein micelle size, protein composition and stability of UHT milk	27