Food Structure-Netherlands

Papers
(The H4-Index of Food Structure-Netherlands is 21. 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 2022-06-01 to 2026-06-01.)
ArticleCitations
Influence of PET as single-use contact material on gloss and surface properties of chocolate49
Editorial Board47
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin43
Editorial for 4th FSFS 202141
Effects of alkali purification and fermentation on the structure and properties of rice starch gel37
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food34
Thermal deformation behavior and microstructural response of pumpkin seeds during drying32
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin30
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties28
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility25
High-pressure homogenization improves functional properties of pea protein isolates24
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels24
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.24
Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient24
Impact of native pea proteins on the gelation properties of pea protein isolates23
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties23
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 dough22
Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food21
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers21
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates21
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications21
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