OOIR: Observatory of International Research

Papers

(The median citation count of Food Biophysics is 3. 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
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)	38
Electrospray Production of Curcumin-walnut Protein Nanoparticles	34
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies	24
Electrospun Starch Fibers Loaded with Pinhão (Araucaria angustifolia) Coat Extract Rich in Phenolic Compounds	23
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues	23
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	23
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems	20
Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition	19
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins	16
Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof	16
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions	15
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate	15
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models	14
The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates	14
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels	14
Effects of Oil Type on Sterol-Based Organogels and Emulsions	14
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol	13
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil	13
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin	13
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films	13
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction	12
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study	12
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	12
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface	11
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia	11

Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions	11
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	11
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation	10
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)	10
Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition	10
Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch	9
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion	9
Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties	8
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	8
A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton	8
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes	8
Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process	8
Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus	8
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	8
Effect of Limonene on Modulation of Palm Stearin Crystallization	7
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction	7
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules	7
Structure and Properties of Organogels Developed by Diosgenin in Canola Oil	7
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels	7
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles	7
Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures	7
Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides	6
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking	6
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure	6
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	6
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density	6
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	6
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering	6
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode	5
Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder	5
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity	5
Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia (Oreochromis mossambicus) Skin	5
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry	5
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression	5
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers	5
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	5
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates	5
Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents	5
Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions	5
Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum	5
Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics	5
Fabrication and Characterisation of Poly(vinyl alcohol)/Deacetylated Crab-Shell Particles Biocomposites with Excellent Thermomechanical and Antibacterial Properties as Active Food Packaging Material	5
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review	4
V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility	4
Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III	4
Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces	4
Adsorption of α-amylase and Starch on Porous Zinc Oxide Nanosheet: Biophysical Study	4
Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China	4
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	4
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy	4

Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch	4
3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis	4
Egg-Curry: Insights into the Interaction Between Curcumin and Ovalbumin Using Spectroscopic Analyses and Protein-Ligand Docking Simulations	4
Antibacterial Activity and Mechanism of a Bacteriocin Derived from the Valine-Cecropin A(1–8)-Plantaricin ZJ5(1–18) Hybrid Peptide Against Escherichia coli O104	4
Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables	4
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant	4
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content	3
Effects of the Cations Li+, Na+, K+, Mg2+, or Ca2+ on Physicochemical Properties of Xanthan Gum in Aqueous Medium – A view from Computational Molecular Dynamics Calculations	3
High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators	3
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	3
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac	3
Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs	3
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	3
Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion	3
Investigating the Molecular Effects of Curcumin by Using Model Membranes	3
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage	3
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation	3
Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions	3
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	3
Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria	3
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin	3
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion	3
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides	3
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	3
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures	3
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	3
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	3
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 revision	3
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	3
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters	3