| # | Title | Journal | Year | Citations |
|---|
| 1 | Cold Plasma: A novel Non-Thermal Technology for Food Processing | Food Biophysics | 2015 | 401 |
| 2 | Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components | Food Biophysics | 2008 | 386 |
| 3 | Double Emulsions Stabilized by Food Biopolymers | Food Biophysics | 2011 | 355 |
| 4 | Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process | Food Biophysics | 2013 | 295 |
| 5 | Ice Morphology: Fundamentals and Technological Applications in Foods | Food Biophysics | 2009 | 281 |
| 6 | Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion | Food Biophysics | 2006 | 223 |
| 7 | Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics | Food Biophysics | 2010 | 188 |
| 8 | Shear Nanostructuring of Monoglyceride Organogels | Food Biophysics | 2010 | 185 |
| 9 | Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties | Food Biophysics | 2016 | 184 |
| 10 | Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components | Food Biophysics | 2008 | 179 |
| 11 | Cold Plasma: an Alternative Technology for the Starch Modification | Food Biophysics | 2017 | 148 |
| 12 | Influence of Environmental Stresses on O/W Emulsions Stabilized by β-Lactoglobulin–Pectin and β-Lactoglobulin–Pectin–Chitosan Membranes Produced by the Electrostatic Layer-by-Layer Deposition Technique | Food Biophysics | 2006 | 142 |
| 13 | Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus | Food Biophysics | 2010 | 141 |
| 14 | Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency | Food Biophysics | 2007 | 131 |
| 15 | Extraction and Characterization of α-Chitin and Chitosan from Six Different Aquatic Invertebrates | Food Biophysics | 2014 | 131 |
| 16 | Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction | Food Biophysics | 2007 | 129 |
| 17 | Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate | Food Biophysics | 2018 | 120 |
| 18 | Applications of Microfluidic Devices in Food Engineering | Food Biophysics | 2008 | 119 |
| 19 | Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions | Food Biophysics | 2010 | 104 |
| 20 | Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins | Food Biophysics | 2017 | 104 |
| 21 | Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System | Food Biophysics | 2008 | 102 |
| 22 | Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions | Food Biophysics | 2006 | 101 |
| 23 | Modes of Disintegration of Solid Foods in Simulated Gastric Environment | Food Biophysics | 2009 | 101 |
| 24 | Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility | Food Biophysics | 2008 | 95 |
| 25 | Modeling of the Psychophysical Response Curves Using the Grand Canonical Ensemble in Statistical Physics | Food Biophysics | 2007 | 94 |
| 26 | Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss | Food Biophysics | 2016 | 94 |
| 27 | Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities? | Food Biophysics | 2010 | 91 |
| 28 | Influence of Surfactant Type and Concentration on Electrospinning of Chitosan–Poly(Ethylene Oxide) Blend Nanofibers | Food Biophysics | 2009 | 90 |
| 29 | Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage | Food Biophysics | 2007 | 87 |
| 30 | Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels | Food Biophysics | 2007 | 86 |
| 31 | Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape | Food Biophysics | 2009 | 85 |
| 32 | Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue | Food Biophysics | 2010 | 85 |
| 33 | Dynamic Light Scattering Techniques and Their Applications in Food Science | Food Biophysics | 2006 | 84 |
| 34 | The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks | Food Biophysics | 2015 | 83 |
| 35 | Antioxidant Activity of Vitamin E and Trolox: Understanding of the Factors that Govern Lipid Peroxidation Studies In Vitro | Food Biophysics | 2009 | 82 |
| 36 | Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels | Food Biophysics | 2014 | 82 |
| 37 | Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein | Food Biophysics | 2009 | 81 |
| 38 | Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections | Food Biophysics | 2012 | 81 |
| 39 | Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel | Food Biophysics | 2014 | 81 |
| 40 | Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers | Food Biophysics | 2009 | 79 |
| 41 | Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin | Food Biophysics | 2015 | 79 |
| 42 | Kinetics of in Vitro Bread Bolus Digestion with Varying Oral and Gastric Digestion Parameters | Food Biophysics | 2013 | 77 |
| 43 | Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten | Food Biophysics | 2015 | 77 |
| 44 | Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability | Food Biophysics | 2016 | 76 |
| 45 | Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures | Food Biophysics | 2008 | 75 |
| 46 | Relationship Between Molecular Structure and Thermo-mechanical Properties of Candelilla Wax and Amides Derived from (R)-12-Hydroxystearic Acid as Gelators of Safflower Oil | Food Biophysics | 2010 | 75 |
| 47 | Effect of Sterol Type on Structure of Tubules in Sterol + γ-Oryzanol-Based Organogels | Food Biophysics | 2009 | 74 |
| 48 | Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics | Food Biophysics | 2016 | 74 |
| 49 | Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix | Food Biophysics | 2006 | 73 |
| 50 | Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol | Food Biophysics | 2008 | 73 |
