OOIR: Observatory of International Research

Papers

(The median citation count of Food Biophysics is 1. 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.)

Article	Citations
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	34
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2	33
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	28
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin	22
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes	19
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	19
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)	19
Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications	18
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties	18
Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels	16
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	16
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins	16
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	16
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	14
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	13
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	13
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	12
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	12
Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein	12
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	12
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia	12
Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion	11
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation	11
Phase Behavior of Monoglycerides in Vegetable and Mineral Oil	10
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit	10

Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	10
Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores	10
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	10
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering	10
Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin	10
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	9
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	9
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	8
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	8
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	8
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	8
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	8
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	8
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	7
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	7
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study	7
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	7
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	7
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	7
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels	7
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	7
Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation	6
Antibacterial Fresh-Keeping Films Assembled by Synergistic Interplay Between Casein and Shellac	6
Cold-Set Gelation of Soybean and Amaranth Proteins by Hydration of Freeze-Dried Protein Previously Denatured in the Presence of Calcium	6
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol	6
Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour	6
Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures	6
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	6
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	6
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	6
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams	5
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration	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
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures	5
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds	5
Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation	5
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	5
Apple Pectin Based Film with Apis Mellifera Honey and /or Propolis Extract as Sources of Active Compounds	5
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry	5
Modulating Molecular Interactions in Extruded Pea Protein Isolate	5
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking	5
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	5
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice	5
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	5
Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid	5
Emulsifiers from Yellow Split Peas	5
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	5
Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate	5
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates	4
Insight Into Foam Properties of Natural Saponins with Low-pH and High-Temperature Tolerance from Xanthoceras sorbifolium Bunge Leaves for Industry Applications	4

Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism	4
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	4
Identification of Potential α-Glucosidase Inhibitors from American Ginseng Processed Products by UHPLC-Q-Orbitrap/MS and Molecular Docking	4
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil	4
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models	4
Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso	4
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction	4
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	4
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles	4
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	4
Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides	4
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions	4
V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility	3
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	3
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	3
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	3
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation	3
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	3
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein	3
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion	3
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	3
Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process	3
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	3
Characterization of Individual Microalgae Subparticles and as Edible Coatings	3
Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae	3
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin	3
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	2
Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria	2
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	2
Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment	2
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	2
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin	2
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	2
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	2
Computational Investigation on the ∙OOH Scavenging Sites of Gnetin C	2
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters	2
Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel	2
Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality	2
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	2
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	2
Effect of Curcuma longa L. Extract and Curcumin on Porcine Pancreatic α–Amylase Structure and Activity	2
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	2
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate	2
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	2
Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs	2
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	2
Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution	2
Egg-Curry: Insights into the Interaction Between Curcumin and Ovalbumin Using Spectroscopic Analyses and Protein-Ligand Docking Simulations	2
Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility	2
Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability	2
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions	2
How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology	2
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	2
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	2
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	1
Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking	1
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	1
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	1
Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion	1
Physical Chemistry of the Egg-and-Lemon Sauce	1
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	1
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	1
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	1
Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy	1
Effect of Trehalose on the Properties of Potato Starch - Lycium barbarum Polysaccharide Composite Gel	1
Moisture Adsorption Isotherms, Thermodynamic Properties and Estimated Maximum Storage Time of Flours of Rhynchophorus Phoenicis and Imbrasia Truncata Larvae	1
Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries	1
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	1
Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables	1
Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review	1
Polyethylene Glycol Nanocapsules Containing Syzygium aromaticum Essential Oil for the Management of Lesser Grain Borer, Rhyzopertha dominica	1
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review	1
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	1
Mechanism and Stability of Antimicrobial Activity of Zingiber cassumunar Roxb. Rhizome Extract Against Foodborne Pathogenic Microorganisms	1