| 1 | Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate | 8.4 | 4 | Citations (PDF) |
| 2 | Impact of microplastic pollution on breaking waves | 3.8 | 0 | Citations (PDF) |
| 3 | The rheology and foamability of crystal-melt suspensions composed of triacylglycerols | 2.7 | 3 | Citations (PDF) |
| 4 | Crust treatments to reduce bread staling | 6.4 | 16 | Citations (PDF) |
| 5 | Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling | 6.5 | 3 | Citations (PDF) |
| 6 | Fabrication of a Novel Protein Sponge with Dual-Scale Porosity and Mixed Wettability Using a Clean and Versatile Microwave-Based Process | 2.9 | 4 | Citations (PDF) |
| 7 | Influence of Amylase Addition on Bread Quality and Bread Staling | 2.9 | 22 | Citations (PDF) |
| 8 | Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense | 9.3 | 28 | Citations (PDF) |
| 9 | Rheology of cocoa butter | 6.1 | 10 | Citations (PDF) |
| 10 | Entrance flow of unfoamed and foamed Herschel–Bulkley fluids | 2.9 | 13 | Citations (PDF) |
| 11 | Filter-less separation technique for micronized anthropogenic polymers from artificial seawater | 1.8 | 3 | Citations (PDF) |
| 12 | Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae | 6.5 | 143 | Citations (PDF) |
| 13 | The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran | 4.7 | 18 | Citations (PDF) |
| 14 | Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air Interface | 3.8 | 31 | Citations (PDF) |
| 15 | Enzymatic cross-linking of pectin in a high-pressure foaming process | 5.2 | 12 | Citations (PDF) |
| 16 | Yield Stress Dependent Foaming of Edible Crystal-Melt Suspensions | 3.5 | 32 | Citations (PDF) |
| 17 | Chia seed mucilage – a vegan thickener: isolation, tailoring viscoelasticity and rehydration | 5.2 | 55 | Citations (PDF) |
| 18 | Impact of airflow on the heat transfer conditions inside an oven cavity, characterized using particle imaging velocimetry | 3.8 | 2 | Citations (PDF) |
| 19 | Effect of foaming on mechanical properties of microfibrillated cellulose-based porous solids | 4.4 | 5 | Citations (PDF) |
| 20 | Development of Smart Optical Gels with Highly Magnetically Responsive Bicelles | 8.1 | 14 | Citations (PDF) |
| 21 | Fabrication Procedures and Birefringence Measurements for Designing Magnetically Responsive Lanthanide Ion Chelating Phospholipid Assemblies | 0.3 | 1 | Citations (PDF) |
| 22 | Tailoring Emulsions for Controlled Lipid Release: Establishing in vitro–in Vivo Correlation for Digestion of Lipids | 8.1 | 68 | Citations (PDF) |
| 23 | Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough | 5.9 | 34 | Citations (PDF) |
| 24 | The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow | 2.7 | 7 | Citations (PDF) |
| 25 | Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals | 3.8 | 45 | Citations (PDF) |
| 26 | Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals: Effect on Interfacial Rheology and Structure | 3.8 | 24 | Citations (PDF) |
| 27 | Mastering the magnetic susceptibility of magnetically responsive bicelles with 3β-amino-5-cholestene and complexed lanthanide ions | 2.8 | 6 | Citations (PDF) |
| 28 | Methods for Generating Highly Magnetically Responsive Lanthanide-Chelating Phospholipid Polymolecular Assemblies | 3.8 | 4 | Citations (PDF) |
| 29 | Molecular engineering of lanthanide ion chelating phospholipids generating assemblies with a switched magnetic susceptibility | 2.8 | 8 | Citations (PDF) |
| 30 | Cohesiveness and flowability of particulated solid and semi-solid food systems | 5.2 | 31 | Citations (PDF) |
| 31 | Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics | 6.7 | 36 | Citations (PDF) |
| 32 | Understanding the Enhanced Magnetic Response of Aminocholesterol Doped Lanthanide-Ion-Chelating Phospholipid Bicelles | 3.8 | 5 | Citations (PDF) |
| 33 | Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel | 2.5 | 15 | Citations (PDF) |
| 34 | Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions | 3.8 | 44 | Citations (PDF) |
| 35 | Stroboscopic two-dimensional ultrasonic velocity profiling for measuring flow transition in Taylor Couette systems | 2.6 | 2 | Citations (PDF) |
| 36 | Tailoring Bicelle Morphology and Thermal Stability with Lanthanide-Chelating Cholesterol Conjugates | 3.8 | 11 | Citations (PDF) |
| 37 | Experimental and computational study of a high speed pin mixer via PEPT, visualization and CFD | 4.0 | 2 | Citations (PDF) |
| 38 | Trajectory analysis of a liquid filament under Rayleigh breakup conditions created from laminar rotary spraying of oil-in-water emulsions | 4.0 | 1 | Citations (PDF) |
| 39 | Modeling and simulation of air-assist atomizers with applications to food sprays | 4.9 | 5 | Citations (PDF) |
| 40 | Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS | 3.9 | 18 | Citations (PDF) |
| 41 | Decoupling of Mass Transport Mechanisms in the Stagewise Swelling of Multiple Emulsions | 3.8 | 30 | Citations (PDF) |
| 42 | Mixing quality of powder-liquid mixtures studied by near infrared spectroscopy and colorimetry | 4.5 | 6 | Citations (PDF) |
| 43 | Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective | 7.1 | 54 | Citations (PDF) |
| 44 | Magnetically Enhanced Bicelles Delivering Switchable Anisotropy in Optical Gels | 8.1 | 19 | Citations (PDF) |
| 45 | Effect of flow type, channel height, and viscosity on drop production from micro-pores | 4.0 | 17 | Citations (PDF) |
| 46 | Vesicles and Composite Particles by Rotating Membrane Pore Extrusion | 0.0 | 1 | Citations (PDF) |
| 47 | Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives | 2.9 | 106 | Citations (PDF) |
| 48 | Cholesterol-Diethylenetriaminepentaacetate Complexed with Thulium Ions Integrated into Bicelles To Increase Their Magnetic Alignability | 2.9 | 9 | Citations (PDF) |
| 49 | Foams Stabilized by Multilamellar Polyglycerol Ester Self-Assemblies | 3.8 | 31 | Citations (PDF) |
| 50 | Alignment of Bicelles Studied with High-Field Magnetic Birefringence and Small-Angle Neutron Scattering Measurements | 3.8 | 19 | Citations (PDF) |
| 51 | Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics | 6.1 | 21 | Citations (PDF) |
| 52 | Simultaneous visualization of the flow inside and around droplets generated in microchannels | 2.3 | 9 | Citations (PDF) |
| 53 | Cholesterol Increases the Magnetic Aligning of Bicellar Disks from an Aqueous Mixture of DMPC and DMPE–DTPA with Complexed Thulium Ions | 3.8 | 21 | Citations (PDF) |
| 54 | Simultaneous Control of pH and Ionic Strength during Interfacial Rheology of β-Lactoglobulin Fibrils Adsorbed at Liquid/Liquid Interfaces | 3.8 | 91 | Citations (PDF) |
| 55 | Interfacial aspects of the stability of polyglycerol ester covered bubbles against coalescence | 2.7 | 22 | Citations (PDF) |
| 56 | Characterization of wet powder flowability by shear cell measurements and compaction curves | 4.5 | 28 | Citations (PDF) |
| 57 | Effect of pendular liquid bridges on the flow behavior of wet powders | 4.5 | 17 | Citations (PDF) |
| 58 | Rheology of food materials | 6.6 | 181 | Citations (PDF) |
| 59 | Emulsion Drops with Complex Interfaces: Globular Versus Flexible Proteins | 4.2 | 62 | Citations (PDF) |
| 60 | Self-aligned mask renewal for anisotropically etched circular micro- and nanostructures | 2.2 | 2 | Citations (PDF) |
| 61 | Novel Type of Bicellar Disks from a Mixture of DMPC and DMPE-DTPA with Complexed Lanthanides | 3.8 | 25 | Citations (PDF) |
| 62 | Interfacial rheology of soy proteins – High methoxyl pectin films | 12.2 | 41 | Citations (PDF) |
| 63 | Binary coalescence of gas bubbles in the presence of a non-ionic surfactant | 9.9 | 28 | Citations (PDF) |
| 64 | Continuous flow structuring of anisotropic biopolymer particles | 18.1 | 39 | Citations (PDF) |
| 65 | Shear-Induced Crystal Formation and Transformation in Cocoa Butter | 3.5 | 25 | Citations (PDF) |
| 66 | Single bubble deformation and breakup in simple shear flow | 2.2 | 49 | Citations (PDF) |
| 67 | Complex Interfaces and their Role in Protein‐Stabilized Soft Materials | 2.0 | 22 | Citations (PDF) |
| 68 | Monitoring of fat crystallization process using UVP–PD technique | 2.6 | 36 | Citations (PDF) |
| 69 | Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples | 12.2 | 34 | Citations (PDF) |
| 70 | Structure and Mechanical Properties of a Polyglycerol Ester at the Air−Water Surface | 3.8 | 20 | Citations (PDF) |
| 71 | Extensional Properties of Hydroxypropyl Ether Guar Gum Solutions | 5.4 | 55 | Citations (PDF) |
| 72 | Alternating Vorticity Bands in a Solution of Wormlike Micelles | 7.8 | 34 | Citations (PDF) |
| 73 | Interfacial Rheology of Surface-Active Biopolymers: <i>Acacia senegal</i> Gum versus Hydrophobically Modifed Starch | 5.4 | 108 | Citations (PDF) |
| 74 | Simulation and experiments of droplet deformation and orientation in simple shear flow with surfactants | 4.0 | 70 | Citations (PDF) |
| 75 | Dynamically enhanced membrane foaming | 4.0 | 23 | Citations (PDF) |
| 76 | Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor–stator device | 6.1 | 33 | Citations (PDF) |
| 77 | Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification | 3.1 | 67 | Citations (PDF) |
| 78 | Determination of the interfacial tension of low density difference liquid–liquid systems containing surfactants by droplet deformation methods | 4.0 | 23 | Citations (PDF) |
| 79 | Rheology of concentrated suspensions containing mixtures of spheres and fibres | 2.6 | 59 | Citations (PDF) |
| 80 | Deformation of single emulsion drops covered with a viscoelastic adsorbed protein layer in simple shear flow | 3.2 | 58 | Citations (PDF) |
| 81 | Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system | 9.9 | 20 | Citations (PDF) |
| 82 | Stress Driven Shear Bands and the Effect of Confinement on Their StructuresA Rheological, Flow Visualization, and Rheo-SALS Study | 3.8 | 58 | Citations (PDF) |
| 83 | Computer-Controlled Flow Cell for the Study of Particle and Drop Dynamics in Shear Flow Fields | 4.0 | 14 | Citations (PDF) |
| 84 | Sorbitan Tristearate Layers at the Air/Water Interface Studied by Shear and Dilatational Interfacial Rheology | 3.8 | 68 | Citations (PDF) |
| 85 | Drop formation in a co-flowing ambient fluid | 4.0 | 448 | Citations (PDF) |
| 86 | Triple fortification of salt with microcapsules of iodine, iron, and vitamin A | 5.1 | 83 | Citations (PDF) |
| 87 | Stress- and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces | 1.6 | 240 | Citations (PDF) |
| 88 | A numerical procedure for calculating droplet deformation in dispersing flows and experimental verification | 4.0 | 44 | Citations (PDF) |
| 89 | Industrial application of ultrasound based in-line rheometry: Visualization of steady shear pipe flow of chocolate suspension in pre-crystallization process | 1.6 | 15 | Citations (PDF) |
| 90 | Viscosity of Cocoa and Chocolate Products | 1.7 | 9 | Citations (PDF) |
| 91 | Flow processing and gel formation—a promising combination for the design of the shape of gelatin drops | 12.2 | 22 | Citations (PDF) |
| 92 | Measurement of the Surface and Interfacial Tension from Maximum Volume of a Pendant Drop | 9.9 | 37 | Citations (PDF) |
| 93 | Investigation on the Drop Break-up under Controlled Mixed Shear and Elongational Flow Conditions in Combination with the Morphology and Rheology of Emulsifiers at the Drop's Interface | 1.0 | 1 | Citations (PDF) |
| 94 | Fluid Immobilization – A Structure-Related Key Mechanism for the Viscous Flow Behavior of Concentrated Suspension Systems | 1.7 | 57 | Citations (PDF) |
| 95 | In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy | 2.6 | 33 | Citations (PDF) |
| 96 | Direct measurement of thermal fat crystal properties for milk-fat fractionation | 2.6 | 34 | Citations (PDF) |
