OOIR: Observatory of International Research

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 2020-11-01 to 2024-11-01.)

Article	Citations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	75
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method	62
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins	57
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system	53
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties	48
Modulating process parameters to change physical properties of bigels for food applications	47
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	47
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates	39
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer	38
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties	37
4D deformation based on double-layer structure of the pumpkin/paper	37
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage	32
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	30
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process	26
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	26
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel	26
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles	25
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	25
Long-term stable emulsions prepared from lentil protein fibrillar aggregates	24
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	22
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	22
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages	21