Food Biophysics

Papers
(The H4-Index of Food Biophysics is 15. 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.)
ArticleCitations
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues34
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels29
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins28
Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof19
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate19
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models19
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review18
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions18
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films18
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil18
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study16
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction16
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation15
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface15
Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch15
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