| # | Title | Journal | Year | Citations |
|---|
| 1 | Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues | Food Structure | 2019 | 197 |
| 2 | Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions | Food Structure | 2014 | 141 |
| 3 | 3D printing of cereal-based food structures containing probiotics | Food Structure | 2018 | 129 |
| 4 | Microstructure of ethylcellulose oleogels and its relationship to mechanical properties | Food Structure | 2014 | 124 |
| 5 | Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications | Food Structure | 2017 | 116 |
| 6 | Functional emulsion gels as pork back fat replacers in Bologna sausage | Food Structure | 2019 | 114 |
| 7 | Food oral processing: Some important underpinning principles of eating and sensory perception | Food Structure | 2014 | 98 |
| 8 | Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality | Food Structure | 2015 | 87 |
| 9 | Plant wax crystals display platelet-like morphology | Food Structure | 2015 | 84 |
| 10 | Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine | Food Structure | 2017 | 83 |
| 11 | Structure–function relationships in food emulsions: Improving food quality and sensory perception | Food Structure | 2014 | 79 |
| 12 | Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate | Food Structure | 2015 | 79 |
| 13 | Structure and function of food products: A review | Food Structure | 2014 | 77 |
| 14 | Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles | Food Structure | 2019 | 69 |
| 15 | Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety | Food Structure | 2017 | 68 |
| 16 | Morphology and networks of sunflower wax crystals in soybean oil organogel | Food Structure | 2015 | 66 |
| 17 | Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins | Food Structure | 2017 | 62 |
| 18 | Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials | Food Structure | 2021 | 62 |
| 19 | pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels | Food Structure | 2019 | 60 |
| 20 | Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention | Food Structure | 2019 | 58 |
| 21 | Changes in histological tissue structure and textural characteristics of rice grain during cooking process | Food Structure | 2014 | 56 |
| 22 | Formulation effect study on batter and cake microstructure: Correlation with rheology and texture | Food Structure | 2015 | 56 |
| 23 | Biopolymer composites for engineering food structures to control product functionality | Food Structure | 2014 | 54 |
| 24 | Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins | Food Structure | 2021 | 51 |
| 25 | Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method | Food Structure | 2021 | 51 |
| 26 | Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin | Food Structure | 2017 | 49 |
| 27 | Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction | Food Structure | 2015 | 48 |
| 28 | Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella | Food Structure | 2015 | 46 |
| 29 | Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems | Food Structure | 2016 | 45 |
| 30 | Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea | Food Structure | 2017 | 45 |
| 31 | Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability | Food Structure | 2017 | 44 |
| 32 | Enhancing structural properties and antioxidant activity of kefiran films by chitosan addition | Food Structure | 2015 | 42 |
| 33 | Structure and irregularities of surface of fried batters studied by fractal dimension and lacunarity analysis | Food Structure | 2016 | 42 |
| 34 | Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality | Food Structure | 2017 | 42 |
| 35 | Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics | Food Structure | 2020 | 42 |
| 36 | Modulating process parameters to change physical properties of bigels for food applications | Food Structure | 2021 | 42 |
| 37 | Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system | Food Structure | 2021 | 42 |
| 38 | Interfacial and emulsifying properties of crude and purified soybean oil bodies | Food Structure | 2017 | 41 |
| 39 | The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage | Food Structure | 2017 | 41 |
| 40 | Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties | Food Structure | 2021 | 40 |
| 41 | Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks | Food Structure | 2018 | 38 |
| 42 | Pasting, viscoelastic, and physicochemical properties of chia ( Salvia hispanica L . ) flour and mucilage | Food Structure | 2018 | 38 |
| 43 | Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation | Food Structure | 2020 | 37 |
| 44 | The microstructure and component distribution in spray-dried emulsion particles | Food Structure | 2016 | 36 |
| 45 | Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions | Food Structure | 2017 | 36 |
| 46 | A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems | Food Structure | 2018 | 36 |
| 47 | Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient | Food Structure | 2022 | 36 |
| 48 | Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers | Food Structure | 2017 | 35 |
| 49 | Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl | Food Structure | 2017 | 35 |
| 50 | Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study | Food Structure | 2015 | 34 |
