Food Biophysics

Papers
(The H4-Index of Food Biophysics is 14. 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.)
ArticleCitations
The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: A revision34
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO233
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film28
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin22
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice19
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)19
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes19
Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications18
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties18
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility16
Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels16
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life16
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins16
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein14
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