Concepedia

Food Matrix Structuring

Food Matrix Structuring is a method within the field of enzymatic texture modification that specifically governs the organization and physical arrangement of components in a food system through controlled enzymatic interactions to achieve desired macroscopic structural properties.

86

Publications

6.9K

Citations

340

Authors

148

Institutions

Publications per year

2017–2026

43

Parents

Publications

86

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot · Trends in Food Science & Technology · 2018 · 689 citations · Full text

, , +16

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

, , +16

The Food Matrix of Spinach Is a Limiting Factor in Determining the Bioavailability of β-Carotene and to a Lesser Extent of Lutein in Humans

Jacqueline Castenmiller, Clive E. West, J.P.H. Linssen et al. · Journal of Nutrition · 1999 · 320 citations · Full text

, , +12

Zeta Potential of Food Matrices

Cynthia Cano-Sarmiento, Darío Iker Téllez‐Medina, Rubí Viveros-Contreras et al. · Food Engineering Reviews · 2018 · 277 citations

, , +11

Flavor release in the mouth

P. Overbosch, W. G. M. Afterof, Peter Haring · Food Reviews International · 1991 · 250 citations

, , +17

1–5 of 86

Authors

340

  1. AJ
    Atze Jan van der Goot

    Wageningen University & Research, Netherlands

    6 publications · 1.2K citations

    6

    h-index

  2. RM
    Remko M. Boom

    Wageningen University & Research, Netherlands

    4 publications · 1.1K citations

    4

    h-index

  3. VF
    Vincenzo Fogliano

    Wageningen University & Research, Netherlands

    3 publications · 327 citations

    3

    h-index

  4. NP
    Nicoletta Pellegrini

    University of Parma, Italy

    3 publications · 155 citations

    3

    h-index

  5. SD
    Sushil Dhital

    The University of Queensland, Australia

    2 publications · 175 citations

    2

    h-index

1–5 of 340

Institutions

148

  1. Wageningen University & Research

    Wageningen, The Netherlands

    13 h-index

    34 publications

    6.8K citations

  2. University of Guelph

    Guelph, Canada

    4 h-index

    8 publications

    480 citations

  3. Nanjing Agricultural University

    Nanjing, China

    3 h-index

    20 publications

    1.4K citations

  4. Huazhong Agricultural University

    Wuhan, China

    2 h-index

    8 publications

    873 citations

  5. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    5 publications

    215 citations

  6. Pontificia Universidad Católica de Chile

    Santiago, Chile

    2 h-index

    2 publications

    226 citations

  7. Food & Nutrition

    's-Hertogenbosch, Netherlands

    2 h-index

    4 publications

    518 citations

  8. University of Parma

    Parma, Italy

    2 h-index

    2 publications

    82 citations

1–8 of 148

Venues

  1. Trends in Food Science & Technology

    8 publications · 1.6K citations

    8

    h-index

  2. Food Hydrocolloids

    6 publications · 386 citations

    6

    h-index

  3. Food & Function

    5 publications · 218 citations

    5

    h-index

  4. LWT

    5 publications · 453 citations

    5

    h-index

  5. Food Research International

    3 publications · 234 citations

    3

    h-index

1–5