OOIR: Observatory of International Research

Papers

(The median citation count of Food Structure-Netherlands is 3. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	80
Influence of PET as single-use contact material on gloss and surface properties of chocolate	70
Thermal deformation behavior and microstructural response of pumpkin seeds during drying	63
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties	55
Effects of alkali purification and fermentation on the structure and properties of rice starch gel	48
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin	38
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	35
Editorial Board	30
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	28
Editorial for 4th FSFS 2021	27
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	24
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	24
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	23
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	22
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	22
Impact of native pea proteins on the gelation properties of pea protein isolates	21
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	20
Editorial Board	20
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates	20
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	20
Editorial Board	19
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method	19
Heating affects gelation properties and casein micelle structure in goat and cow milk differently	19
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	19

Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability	18
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	18
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	17
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein	17
Editorial Board	16
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	16
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	15
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying	15
Editorial Board	15
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields	15
Impact of hydrocolloids on 3D meat analog printing and cooking	14
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin	13
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	13
Multifractal analysis of meat-analog based coated fried foods texture profile	13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	13
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	12
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position	12
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution	12
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes	12
Effect of surfactin on the properties of glycerol monosterate – Based oleogels	12
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice	11
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	11
Editorial overview: Virtual special issue on foods as particle-filled materials	11
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads	11
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations	11
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	10
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	10
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy	10
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	10
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration	9
Lubricative properties of semi-crystalline lipid systems	9
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion	9
Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels	9
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties	9
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu	9
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability	9
Elastic reinforcement and yielding of starch-filled lipid gels	9
Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates	9
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system	9
Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion	9
Effect of different particle size on microstructure, hydration characteristics, and flow properties of bulb powders from Lanzhou Lily (Lilium davidii var. unicolor)	9
Editorial Board	9
Synergistic effects on microstructural, rheological and functional properties of starch-enhanced processed mozzarella cheese	8
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	8
The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers	8
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk	8
Di-acylglycerides as oil structuring agents	8
Bio-electrochemical impedance spectroscopy and X-ray computed tomography analysis of prefreezing-induced cell-structure changes in sweet potatoes and their impacts on the physical properties after bak	8
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	8
Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates	7

Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study	7
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy	7
Editorial Board	7
Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion	6
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps	6
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review	6
Advances in optical microscopy for food structure characterization	6
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle	6
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates	6
Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease	5
Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion	5
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value	5
Editorial Board	5
Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying	5
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality	4
Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat	4
Accelerating crystallization of palm oil using acoustic wave induced cavitation technology	4
Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence	4
Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness	4
Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel	4
A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation	4
Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics	4
Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates	4
Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour	4
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin	4
Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa	4
Regulating the physicochemical and structural characteristics of extruded rice starch via complexation with ferulic acid	4
Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels	4
Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms	3
Investigating the impact of enzyme diversity in producing edible bird nest protein hydrolysates: Techno-functional, structural, molecular docking, and in vitro digestibility	3
Iron dextran-loaded alginate-calcium multi-vesicular microparticles as an intramuscular supplement: A new approach for in situ prolonged iron release.	3
Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet pota	3
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study	3
Investigating the effect of MAG/(NaPO3)x on the physicochemical and structural properties of rice starch-protein rice and improving the mechanism in each zone during the extrusion process	3
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour	3
Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteins	3
Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342]	3