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 2020-11-01 to 2024-11-01.)

Article	Citations
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials	75
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method	62
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins	57
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system	53
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties	48
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient	47
Modulating process parameters to change physical properties of bigels for food applications	47
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates	39
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer	38
4D deformation based on double-layer structure of the pumpkin/paper	37
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties	37
Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage	32
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing	30
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process	26
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex	26
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel	26
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles	25
In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system	25
Long-term stable emulsions prepared from lentil protein fibrillar aggregates	24
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions	22
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels	22
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages	21
Influence of structure complexity of phenolic compounds on their binding with maize starch	19
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing	18
The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion	18

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta	17
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality	16
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)	16
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regul	15
Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review	15
Structure and functionality of almond proteins as a function of pH	15
Plant-dairy protein blends: gelation behaviour in a filled particle matrix	15
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties	15
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system	15
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products	14
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	14
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications	13
Structural analysis of tapioca xerogel and its water and oil triggered shape change	13
The role of the polar head group and aliphatic tail in the self-assembly of low molecular weight molecules in oil	13
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers	13
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation	12
Use of confocal Raman imaging to understand the microstructure of anhydrous milk fat-based oleogels	11
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging	11
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa	11
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough	11
In situ micro-computed tomography to study microstructure and sublimation front during freeze-drying	11
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt	11
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application	11
Research progress on the utilisation of embedding technology and suitable delivery systems for improving the bioavailability of nattokinase: A review	11
Spin-echo small-angle neutron scattering for multiscale structure analysis of food materials	10
Single-molecule localization microscopy as an emerging tool to probe multiscale food structures	10
High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior	10
Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate	10
In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown	10
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta	10
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size	10