OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 26. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Milk protein coagulation under gastric conditions: A review	65
Probiotic viability in yoghurt: A review of influential factors	61
The microbiota of dairy milk: A review	58
Review of near-infrared spectroscopy as a process analytical technology for real-time product monitoring in dairy processing	53
Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity	47
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins	46
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity	44
Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia	43
Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems	42
Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review	39
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese	39
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios	38
Comparative major oligosaccharides and lactose between Chinese human and animal milk	36
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	35
Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties	35
Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders	34
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix	34
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate	34
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk	33
Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties	31
Evolution of the bovine milk fatty acid profile – From colostrum to milk five days post parturition	31
The impact of multiple-species starters on the peptide profiles of yoghurts	28
Heat-induced denaturation and bioactivity changes of whey proteins	28
Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities	28
Fermented mare milk product (Qymyz, Koumiss)	27

The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk	27
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt	26
Whey proteins and peptides in health-promoting functions – A review	26
Heat induced inactivation of microorganisms in milk and dairy products	26