Food Structure-Netherlands

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 2022-08-01 to 2026-08-01.)
ArticleCitations
Influence of PET as single-use contact material on gloss and surface properties of chocolate46
Editorial Board43
Editorial for 4th FSFS 202140
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food37
Thermal deformation behavior and microstructural response of pumpkin seeds during drying35
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin34
Effects of alkali purification and fermentation on the structure and properties of rice starch gel29
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties29
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility28
Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient27
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels27
High-pressure homogenization improves functional properties of pea protein isolates24
Infill density mediates human oral breakdown and nutrient digestion kinetics of 3D-printed wheat-pea protein foods24
Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory properties23
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties22
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.22
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 isolates21
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin20
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers20
Editorial Board19
Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food19
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates19
By-products utilization from wheat milling for infant biscuit production18
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method18
Heating affects gelation properties and casein micelle structure in goat and cow milk differently17
Editorial Board17
Microrheological mechanisms of casein-whey protein ratio regulating protein-dominated gel networks and quality correlation in yogurt17
Editorial Board17
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability17
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage16
Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability15
Editorial Board15
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein15
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow14
Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues14
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach14
Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions14
Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production13
Hybrid yoghurt-like gels from Nannochloropsis oceanica and bovine proteins structured with glucono-δ-lactone: Rheological, physicochemical, and microstructural insights13
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields12
Multifractal analysis of meat-analog based coated fried foods texture profile12
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening12
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying12
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes12
Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose content11
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position11
Impact of hydrocolloids on 3D meat analog printing and cooking11
Impact of thyme oil enrichment and drying on microstructure and physicochemical quality of pumpkin snacks: A fractal analysis approach11
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D310
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution10
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations9
Characterization of compound chocolate based on monoglyceride-carnauba wax oleogel9
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties9
The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure9
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier9
Editorial Board9
Effect of surfactin on the properties of glycerol monosterate – Based oleogels9
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy9
Ultrasonic-assisted pH-shifting treatment enhances the performance and stability of emulsion gels fabricated by glycosylated Spirulina protein-flaxseed gum conjugates9
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties9
Pressure-induced structural and rheological changes in homogenized agar and agar-collagen fluid gels for dysphagia diets9
Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties9
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