Food Structure-Netherlands

Papers
(The TQCC of Food Structure-Netherlands is 11. 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 2021-05-01 to 2025-05-01.)
ArticleCitations
Editorial Board64
Influence of PET as single-use contact material on gloss and surface properties of chocolate52
Editorial for 4th FSFS 202150
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin47
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility38
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels33
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin31
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough30
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels30
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers29
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing28
Structural analysis of tapioca xerogel and its water and oil triggered shape change25
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 properties23
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
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels19
The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels19
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications18
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin18
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt18
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method17
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions17
Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions16
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability16
Editorial Board16
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times16
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein15
Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials15
Editorial Board15
Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy15
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties15
Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study15
Editorial Board14
Understanding the fermentation factors affecting the separability of fermented milk: A model system study14
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage14
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach14
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin13
Multifractal analysis of meat-analog based coated fried foods texture profile13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening13
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow13
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations12
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application12
Crystallization of wax esters in oleogels – relevance of chain length and ester bond position12
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes12
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D312
Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: Computational modelling via lattice Boltzmann method12
Impact of hydrocolloids on 3D meat analog printing and cooking12
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa11
Effect of surfactin on the properties of glycerol monosterate – Based oleogels11
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice11
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier11
Editorial overview: Virtual special issue on foods as particle-filled materials11
Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour11
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