Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 20. 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.)
ArticleCitations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials62
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method51
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins49
Modulating process parameters to change physical properties of bigels for food applications43
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system41
Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics41
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties39
Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation36
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient35
4D deformation based on double-layer structure of the pumpkin/paper33
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage28
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates28
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties27
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer25
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex23
Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization23
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing23
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel22
Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability21
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels20
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