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 2020-11-01 to 2024-11-01.)

Article	Citations
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues	34
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	29
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins	28
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models	19
Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof	19
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate	19
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films	18
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil	18
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review	18
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions	18
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction	16
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study	16
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface	15
Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch	15
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation	15
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia	14
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)	13
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	13
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction	12
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	12
Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition	12
Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties	12
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	12
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking	11
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes	11

A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton	10
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules	10
Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus	10
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	10
Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures	10
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	10
Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process	9
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers	9
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	8
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	8
Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces	8
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	8
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density	8
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry	8
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	8
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	7
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles	7
Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs	7
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering	7
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion	7
Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions	6
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity	6
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin	6
Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions	6
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant	6
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	6
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin	6
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode	6
Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum	6
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	6
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	6
V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility	5
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures	5
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	5
Effective Production of Human Milk Fat Substitutes Rich in 1,3-Dioleoyl-2-palmitoyl Glycerol (OPO) viaa New Strategy	5
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications	5
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	5
Egg-Curry: Insights into the Interaction Between Curcumin and Ovalbumin Using Spectroscopic Analyses and Protein-Ligand Docking Simulations	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
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	5
Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder	5
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	5
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	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
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac	5
Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate	5
Chitosan/Collagen Hydrolysate Based Films Obtained from Hide Trimming Wastes Reinforced with Chitosan Nanoparticles	5
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	5
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides	4

High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators	4
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	4
Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China	4
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy	4
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	4
Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables	4
Adsorption of α-amylase and Starch on Porous Zinc Oxide Nanosheet: Biophysical Study	4
Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria	4
Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores	4
Investigating the Molecular Effects of Curcumin by Using Model Membranes	4
Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III	4
Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy	4
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch	4
Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability	4
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation	4
In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach	3
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage	3
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	3
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters	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
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes	3
Effect of 10 MeV Electron Beam Irradiation on the Structure and Functional Properties of Wheat Starch	3
Effect of Different Valence Metal Ions on Rice Protein Fibrillation: Binding Mechanism, Structural Characterization and Rheology	3
Insight Into Foam Properties of Natural Saponins with Low-pH and High-Temperature Tolerance from Xanthoceras sorbifolium Bunge Leaves for Industry Applications	3
Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion	3
Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties	3
Camellia oleifera Oil Body as a Delivery System for Curcumin: Encapsulation, Physical, and in Vitro Digestion Properties	3
Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion	3
Phase Behavior of Monoglycerides in Vegetable and Mineral Oil	3
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	3
Emulsifiers from Yellow Split Peas	2
Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation	2
Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion	2
Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water	2
Mucoadhesive Biopolymer Nanoparticles for Encapsulation of Lipophilic Nutrients With Enhanced Bioactivity	2
Cryoprotectants for Frozen Dough: A Review	2
Polyethylene Glycol Nanocapsules Containing Syzygium aromaticum Essential Oil for the Management of Lesser Grain Borer, Rhyzopertha dominica	2
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	2
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds	2
Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin	2
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	2
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein	2
Effect of Fatty Acids with Different Chain Lengths and Degrees of Unsaturation on Film Properties of Potato Starch-Fatty Acids Films for Chicken Packaging	2
Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion	2
Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility	2
Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality	2
Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility	2
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	2
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	2
Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels	2
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol	2
Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film	2
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs	2
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film	2
Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol	2
Computational Investigation on the ∙OOH Scavenging Sites of Gnetin C	2
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	2
Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate	2