| # | Title | Journal | Year | Citations |
|---|
| 1 | Hydrocolloids at interfaces and the influence on the properties of dispersed systems | Food Hydrocolloids | 2003 | 1,502 |
| 2 | Functional and bioactive properties of collagen and gelatin from alternative sources: A review | Food Hydrocolloids | 2011 | 1,432 |
| 3 | Hydrocolloids as emulsifiers and emulsion stabilizers | Food Hydrocolloids | 2009 | 1,003 |
| 4 | Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins | Food Hydrocolloids | 2009 | 924 |
| 5 | Polysaccharide-based films and coatings for food packaging: A review | Food Hydrocolloids | 2017 | 880 |
| 6 | Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review | Food Hydrocolloids | 2007 | 837 |
| 7 | Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract | Food Hydrocolloids | 2010 | 837 |
| 8 | A review on the use of cyclodextrins in foods | Food Hydrocolloids | 2009 | 767 |
| 9 | Soy proteins: A review on composition, aggregation and emulsification | Food Hydrocolloids | 2014 | 726 |
| 10 | Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size | Food Hydrocolloids | 2011 | 717 |
| 11 | Form and functionality of starch | Food Hydrocolloids | 2009 | 694 |
| 12 | Biological activities of chitosan and chitooligosaccharides | Food Hydrocolloids | 2011 | 689 |
| 13 | Structural and physical properties of gelatin extracted from different marine species: a comparative study | Food Hydrocolloids | 2002 | 659 |
| 14 | Influence of hydrocolloids on dough rheology and bread quality | Food Hydrocolloids | 2001 | 642 |
| 15 | Re-coalescence of emulsion droplets during high-energy emulsification | Food Hydrocolloids | 2008 | 634 |
| 16 | Food oral processing—A review | Food Hydrocolloids | 2009 | 625 |
| 17 | Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging | Food Hydrocolloids | 2015 | 601 |
| 18 | Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions | Food Hydrocolloids | 2013 | 583 |
| 19 | Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets | Food Hydrocolloids | 2012 | 569 |
| 20 | Gelation of gellan – A review | Food Hydrocolloids | 2012 | 567 |
| 21 | Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste | Food Hydrocolloids | 2012 | 552 |
| 22 | FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds | Food Hydrocolloids | 2011 | 529 |
| 23 | Mechanical, water vapor barrier and thermal properties of gelatin based edible films | Food Hydrocolloids | 2001 | 500 |
| 24 | Edible films from pectin: Physical-mechanical and antimicrobial properties - A review | Food Hydrocolloids | 2014 | 495 |
| 25 | Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties | Food Hydrocolloids | 2015 | 471 |
| 26 | Casein micelle as a natural nano-capsular vehicle for nutraceuticals | Food Hydrocolloids | 2007 | 464 |
| 27 | β-Lactoglobulin and WPI aggregates: Formation, structure and applications | Food Hydrocolloids | 2011 | 456 |
| 28 | Utilization of bacterial cellulose in food | Food Hydrocolloids | 2014 | 453 |
| 29 | Functional properties of food proteins and role of protein-polysaccharide interaction | Food Hydrocolloids | 1991 | 444 |
| 30 | Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds | Food Hydrocolloids | 2011 | 443 |
| 31 | Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study | Food Hydrocolloids | 2015 | 441 |
| 32 | Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity | Food Hydrocolloids | 2011 | 435 |
| 33 | Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils | Food Hydrocolloids | 2012 | 435 |
| 34 | Thermodynamic incompatibility of proteins and polysaccharides in solutions | Food Hydrocolloids | 1997 | 428 |
| 35 | Oil-in-water emulsions stabilized by chitin nanocrystal particles | Food Hydrocolloids | 2011 | 427 |
| 36 | Preparation and characterization of nanoemulsion encapsulating curcumin | Food Hydrocolloids | 2015 | 422 |
| 37 | Emulsion stabilizing properties of pectin | Food Hydrocolloids | 2003 | 420 |
| 38 | Hydrocolloids in emulsions: particle size distribution and interfacial activity | Food Hydrocolloids | 2001 | 416 |
| 39 | Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents | Food Hydrocolloids | 2011 | 413 |
| 40 | Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study | Food Hydrocolloids | 2012 | 412 |
| 41 | Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin | Food Hydrocolloids | 2004 | 406 |
| 42 | Chemical, physical and biological properties of alginates and their biomedical implications | Food Hydrocolloids | 2011 | 406 |
| 43 | Polysaccharide protein interactions | Food Hydrocolloids | 2001 | 404 |
| 44 | Physical, structural and antimicrobial properties of poly vinyl alcohol–chitosan biodegradable films | Food Hydrocolloids | 2014 | 393 |
| 45 | Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions | Food Hydrocolloids | 2016 | 392 |
| 46 | Progress in starch modification in the last decade | Food Hydrocolloids | 2012 | 389 |
| 47 | Influence of α-tocopherol on physicochemical properties of chitosan-based films | Food Hydrocolloids | 2012 | 389 |
| 48 | Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging | Food Hydrocolloids | 2017 | 383 |
| 49 | The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins | Food Hydrocolloids | 2016 | 382 |
| 50 | Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology | Food Hydrocolloids | 2015 | 380 |
