OOIR: Observatory of International Research

Papers

(The median citation count of Food Structure-Netherlands is 4. 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.)

Article	Citations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	62
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method	51
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins	49
Modulating process parameters to change physical properties of bigels for food applications	43
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system	41
Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics	41
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties	39
Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation	36
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	35
4D deformation based on double-layer structure of the pumpkin/paper	33
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage	28
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates	28
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties	27
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer	25
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	23
Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization	23
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	23
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel	22
Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability	21
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	20
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?	19
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process	19
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour	19
Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin	16
The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion	15

Long-term stable emulsions prepared from lentil protein fibrillar aggregates	15
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles	15
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	15
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system	14
Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review	14
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	14
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates	13
Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae	13
Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough	13
Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta	13
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	13
Kinetic modelling of individual starch granules swelling	13
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages	13
Structural analysis of tapioca xerogel and its water and oil triggered shape change	13
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality	12
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans	12
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties	12
Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch	11
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products	11
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)	11
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	10
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients	10
Influence of structure complexity of phenolic compounds on their binding with maize starch	10
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation	10
Plant-dairy protein blends: gelation behaviour in a filled particle matrix	10
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regul	10
Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions	10
The role of the polar head group and aliphatic tail in the self-assembly of low molecular weight molecules in oil	9
In situ micro-computed tomography to study microstructure and sublimation front during freeze-drying	9
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta	9
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	9
Research progress on the utilisation of embedding technology and suitable delivery systems for improving the bioavailability of nattokinase: A review	9
Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate	9
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels	9
Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles	9
Structure and functionality of almond proteins as a function of pH	9
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model	9
Optimization of pearl millet-derived bioactive peptide microspheres with double emulsion solvent evaporation technique and its release characterization	8
Morphological, textural and physico-chemical characterization of processed meat products during their shelf life	8
Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties	8
Single-molecule localization microscopy as an emerging tool to probe multiscale food structures	8
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size	8
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	8
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	8
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior	8
Fabrication, characterization, and in vitro digestion of bamboo leaf extract loaded liposomes	7
In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown	7
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt	7
Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials	7
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient	6

Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice	6
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion	6
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	6
Monitoring food structure in plant protein gels during digestion: Rheometry and Small Angle Neutron Scattering studies	6
INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION	6
Imitation cheese – New insights to relations between microstructure and functionality	5
Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions	5
Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties	5
Composite oleogels formed by cellulose particles and sorbitan acid esters	5
Super resolution microscopy imaging of pH induced changes in the microstructure of casein micelles	5
MULTICUBED: Multiscale-multiphysics simulation of food processing	5
Effect of pH, ionic strength, and freezing treatment on a colloidal suspension of egg white aggregates	5
Microstructure and biomolecules mobility of human milk fat globules by fluorescence recovery after photobleaching with confocal scanning laser microscope	5
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads	5
The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels	5
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	4
Multiscale simulations of directional ice crystal growth in sugar solutions	4
Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality	4
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	4
Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study	4
Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling	4
The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese	4
Influence of moderate electric field on sodium caseinate structure and its techno-functionality	4
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	4
A computational multiscale modeling framework for investigating the mechanical properties of meat	4
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	4
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency	4
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging	4