Food Biophysics

Papers
(The TQCC of Food Biophysics is 6. 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 2020-04-01 to 2024-04-01.)
ArticleCitations
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)38
Electrospray Production of Curcumin-walnut Protein Nanoparticles37
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies25
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels24
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues23
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems22
Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition20
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins17
Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof16
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate15
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models15
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions15
Effects of Oil Type on Sterol-Based Organogels and Emulsions14
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction14
The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates14
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels14
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films13
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol13
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil13
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin13
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study12
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation12
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film11
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions11
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia11
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface11
Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition10
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)10
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO2 Composite Films for Strawberry Preservation10
Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch10
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion10
Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes9
Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process8
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels8
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate8
Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties8
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates8
A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton8
Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus8
Effect of Limonene on Modulation of Palm Stearin Crystallization8
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density7
Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures7
Structure and Properties of Organogels Developed by Diosgenin in Canola Oil7
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction7
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules7
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties7
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles7
Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum6
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking6
Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides6
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review6
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses6
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure6
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry6
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering6
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