OOIR: Observatory of International Research

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 2021-02-01 to 2025-02-01.)

Article	Citations
Lipid digestibility and bioaccessibility of a high dairy fat meal is altered when consumed with whole apples: Investigations using static and dynamic in vitro digestion models	79
Editorial Board	67
Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material	55
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model	51
Editorial for 4th FSFS 2021	47
Editorial Board	40
Editorial Board	39
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	38
Plant-dairy protein blends: gelation behaviour in a filled particle matrix	32
Di-acylglycerides as oil structuring agents	30
Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels	27
Understanding the fermentation factors affecting the separability of fermented milk: A model system study	26
Scattering from oriented objects analysed by the anisotropic Guinier–Porod model	26
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	25
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate	24
Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage	23
Process-induced protein aggregates influenced pea globulins’ structure formation upon heating	23
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance	22
Influence of PET as single-use contact material on gloss and surface properties of chocolate	22
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study	19
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin	18
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	18
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	16
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour	16
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior	16

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 ions	15
Influence of moderate electric field on sodium caseinate structure and its techno-functionality	15
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size	15
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	15
Structuring oil to substitute palm fat in dry-fermented poultry sausages	15
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging	14
Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing	14
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels	13
Microstructure and biomolecules mobility of human milk fat globules by fluorescence recovery after photobleaching with confocal scanning laser microscope	13
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	13
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk	13
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	12
Editorial Board	12
Long-term stable emulsions prepared from lentil protein fibrillar aggregates	12
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin	12
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system	11
Utilization of coffee pulp for the production of sustainable cellulosic composite and plant-based hydrogel as a potential human wound dressing	11
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review	11
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties	11
Multifractal analysis of meat-analog based coated fried foods texture profile	11
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	11
Editorial Board	11
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	11
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	10
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.	10
Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342]	10
Editorial Board	10
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	10
Structural analysis of tapioca xerogel and its water and oil triggered shape change	10