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 2021-11-01 to 2025-11-01.)
ArticleCitations
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility80
Influence of PET as single-use contact material on gloss and surface properties of chocolate70
Thermal deformation behavior and microstructural response of pumpkin seeds during drying63
Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties55
Effects of alkali purification and fermentation on the structure and properties of rice starch gel48
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin38
Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels35
Editorial Board30
Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin28
Editorial for 4th FSFS 202127
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.24
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties24
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers23
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough22
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing22
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
Editorial Board20
Whey protein aggregates affect cast film appearance and mechanical properties – Part II: Comparison of differently pre-treated wormlike aggregates20
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications20
Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin20
Editorial Board19
Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method19
Heating affects gelation properties and casein micelle structure in goat and cow milk differently19
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions19
Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability18
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times18
Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage17
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein17
Editorial Board16
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach16
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow15
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying15
Editorial Board15
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields15
Impact of hydrocolloids on 3D meat analog printing and cooking14
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin13
Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application13
Multifractal analysis of meat-analog based coated fried foods texture profile13
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening13
Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution12
Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes12
Effect of surfactin on the properties of glycerol monosterate – Based oleogels12
Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D312
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position12
Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier11
Editorial overview: Virtual special issue on foods as particle-filled materials11
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads11
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations11
Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice11
Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa10
The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy10
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties10
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient10
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration9
Lubricative properties of semi-crystalline lipid systems9
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion9
Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels9
Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties9
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu9
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability9
Elastic reinforcement and yielding of starch-filled lipid gels9
Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates9
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system9
Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion9
Effect of different particle size on microstructure, hydration characteristics, and flow properties of bulb powders from Lanzhou Lily (Lilium davidii var. unicolor)9
Editorial Board9
0.066492080688477