Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 19. 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 2021-09-01 to 2025-09-01.)
ArticleCitations
Editorial Board74
Editorial for 4th FSFS 202164
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties56
Effects of alkali purification and fermentation on the structure and properties of rice starch gel54
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin43
Influence of PET as single-use contact material on gloss and surface properties of chocolate35
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility35
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels34
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin30
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels25
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers24
Structural analysis of tapioca xerogel and its water and oil triggered shape change24
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough21
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties21
Impact of native pea proteins on the gelation properties of pea protein isolates20
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin20
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.20
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing20
Editorial Board19
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels19
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method19
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions19
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications19
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