Food Structure-Netherlands

Papers
(The TQCC of Food Structure-Netherlands is 10. 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 2020-02-01 to 2024-02-01.)
ArticleCitations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials57
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method50
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins45
Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics41
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system39
Modulating process parameters to change physical properties of bigels for food applications39
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties38
Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation35
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient33
4D deformation based on double-layer structure of the pumpkin/paper32
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage29
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates27
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties26
Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization23
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex23
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel22
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing21
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels20
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer20
Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability20
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 process19
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour18
Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin16
The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion15
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system15
Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review14
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles14
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system14
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages13
Structural analysis of tapioca xerogel and its water and oil triggered shape change13
Kinetic modelling of individual starch granules swelling13
Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae13
Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough13
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates13
Long-term stable emulsions prepared from lentil protein fibrillar aggregates13
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing13
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions12
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans12
Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta12
Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch11
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties11
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regul11
Influence of structure complexity of phenolic compounds on their binding with maize starch10
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products10
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients10
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)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 ions10
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality10
Plant-dairy protein blends: gelation behaviour in a filled particle matrix10
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