OOIR: Observatory of International Research

Papers

(The TQCC of Food Structure-Netherlands is 9. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	48
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	47
Editorial for 4th FSFS 2021	42
High-pressure homogenization improves functional properties of pea protein isolates	39
Effects of alkali purification and fermentation on the structure and properties of rice starch gel	35
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	33
Influence of PET as single-use contact material on gloss and surface properties of chocolate	31
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	30
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin	27
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food	24
Thermal deformation behavior and microstructural response of pumpkin seeds during drying	24
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	23
Impact of native pea proteins on the gelation properties of pea protein isolates	23
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties	23
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	22
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	22
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties	22
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	21
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	21
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates	21
Editorial Board	21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin	21
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method	18
Editorial Board	18
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	18

Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability	17
Heating affects gelation properties and casein micelle structure in goat and cow milk differently	17
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage	16
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times	16
Editorial Board	16
Microrheological mechanisms of casein-whey protein ratio regulating protein-dominated gel networks and quality correlation in yogurt	16
Editorial Board	15
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein	15
Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability	15
Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions	14
Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues	14
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach	14
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields	13
Impact of hydrocolloids on 3D meat analog printing and cooking	13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening	13
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying	13
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow	13
Hybrid yoghurt-like gels from Nannochloropsis oceanica and bovine proteins structured with glucono-δ-lactone: Rheological, physicochemical, and microstructural insights	12
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position	12
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	12
Multifractal analysis of meat-analog based coated fried foods texture profile	12
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes	12
Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production	12
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier	11
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3	11
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations	11
Effect of surfactin on the properties of glycerol monosterate – Based oleogels	10
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution	10
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties	10
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	10
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system	9
Editorial Board	9
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties	9
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability	9
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration	9
Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties	9
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy	9