OOIR: Observatory of International Research

Papers

(The median citation count of Food Biophysics is 2. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	41
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	40
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	36
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	36
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	24
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	22
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	21
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	21
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	20
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac	19
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	18
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	18
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	17
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin	16
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions	16
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	16
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams	16
Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint	16
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates	16
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	15
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	14
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	14
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein	14
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	13
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	12

Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	12
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	12
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions	11
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	11
Physical Chemistry of the Egg-and-Lemon Sauce	10
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity	10
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces	10
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	10
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	10
Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan	10
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film	10
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties	9
Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion	9
Alginate and pH Improve Properties of Soy Protein-based Films	9
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province	9
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties	9
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking	9
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics	9
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan	9
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods	9
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties	9
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch	9
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes	8
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging	8
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch	8
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	8
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein	8
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?	8
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	7
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	7
Emulsification Properties and Interfacial Behavior of Okra Proteins	7
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin	7
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	7
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	6
Computational Investigation on the ∙OOH Scavenging Sites of Gnetin C	6
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	6
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	6
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism	6
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	6
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters	6
Modulating Molecular Interactions in Extruded Pea Protein Isolate	6
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	6
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	6
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	6
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	6
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	6
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models	6
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)	6
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	6
Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Differe	5

Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization	5
Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio	5
Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions	5
Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications	5
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	5
Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue	5
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour	5
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation	5
Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus	5
Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface	5
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	5
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant	5
Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate	5
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White	5
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels	5
Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables	4
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers	4
Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality	4
Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition	4
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties	4
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs	4
Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation	4
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications	4
The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility	4
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	4
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	4
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	4
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode	4
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density	4
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	3
Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties	3
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	3
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	3
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	3
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	3
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia	3
Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)	3
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking	3
Emulsifiers from Yellow Split Peas	3
Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae	3
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	3
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	3
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	3
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	3
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	3
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	3
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage	2
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	2
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	2
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	2
Mucoadhesive Biopolymer Nanoparticles for Encapsulation of Lipophilic Nutrients With Enhanced Bioactivity	2
Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)	2
Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces	2
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking	2
Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate	2
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	2
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	2
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	2
Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method	2
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making	2
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	2
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules	2
Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women	2
Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry	2
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	2
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	2
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	2
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	2
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation	2
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage	2
Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application	2
Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics	2