Topic · Proteins in Food Systems
Most cited papers in Proteins in Food Systems
What are the most cited papers in Proteins in Food Systems?
The most cited paper in Proteins in Food Systems is "A standardised static in vitro digestion method suitable for food – an international consensus" (Mans Minekus et al., 2014), with 5,749 citations. Next come "Protein folding and association: Insights from the interfacial and thermodynamic properties of hydrocarbons" (5,259) and "INFOGEST static in vitro simulation of gastrointestinal food digestion" (5,074).
Showing 50 of 100 papers. Every paper with more than 901 citations is listed.
| # | Paper | ||
|---|---|---|---|
| 1 | A standardised static in vitro digestion method suitable for food – an international consensus Mans Minekus et al. · Food & Function | 2014 | 5,749 |
| 2 | Protein folding and association: Insights from the interfacial and thermodynamic properties of hydrocarbons Anthony O. Nicholls, Kim A. Sharp, Barry H. Honig · Proteins Structure Function and Bioinformatics | Dec 1991 | 5,259 |
| 3 | INFOGEST static in vitro simulation of gastrointestinal food digestion André Brodkorb et al. · Nature Protocols | 18 Mar 2019 | 5,074 |
| 4 | Particles as surfactants—similarities and differences Bernard P. Binks · Current Opinion in Colloid & Interface Science | Mar 2002 | 3,681 |
| 5 | Examination of the secondary structure of proteins by deconvolved FTIR spectra D. Michael Byler, Heino Susi · Biopolymers | Mar 1986 | 3,000 |
| 6 | Fundamentals of the hydrodynamic mechanism of splitting in dispersion processes J. O. Hinze · AIChE Journal | Sep 1955 | 2,644 |
| 7 | Amino Acid Sequences Common to Rapidly Degraded Proteins: The PEST Hypothesis Scott W. Rogers, Rodney Wells, Martin C. RECHSTEINER · Science | 17 Oct 1986 | 2,578 |
| 8 | Emulsions stabilised solely by colloidal particles Robert Aveyard, Bernard P. Binks, John H. Clint · Advances in Colloid and Interface Science | Feb 2003 | 2,405 |
| 9 | Protein Denaturation Charles Tanford · Advances in protein chemistry | 1968 | 2,140 |
| 10 | Dynamics of folded proteins James Andrew McCammon, Bruce R. Gelin, Martin Karplus · Nature | Jun 1977 | 2,078 |
| 11 | Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids James W. Anderson, Bryan M. Johnstone, Margaret E. Cook-Newell · New England Journal of Medicine | 3 Aug 1995 | 2,059 |
| 12 | Hydrocolloids at interfaces and the influence on the properties of dispersed systems Eric Dickinson · Food Hydrocolloids | 30 Dec 2002 | 1,915 |
| 13 | Improved Method for Determining Food Protein Degree of Hydrolysis Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science | Jun 2001 | 1,790 |
| 14 | Nanoemulsions versus microemulsions: terminology, differences, and similarities David Julian McClements · Soft Matter | 23 Dec 2011 | 1,771 |
| 15 | Denaturant m values and heat capacity changes: Relation to changes in accessible surface areas of protein unfolding Jeffrey K. Myers, C. Nick Pace, J. Martin Scholtz · Protein Science | Oct 1995 | 1,749 |
| 16 | Emulsions stabilized with solid nanoparticles: Pickering emulsions Yves Chevalier, Marie‐Alexandrine Bolzinger · Colloids and Surfaces A Physicochemical and Engineering Aspects | 8 Mar 2013 | 1,748 |
| 17 | Bioactive peptides: Production and functionality Hannu J. T. Korhonen, Anne Pihlanto · International Dairy Journal | 20 Feb 2006 | 1,740 |
| 18 | Cryobiology: The Freezing of Biological Systems Peter Mazur · Science | 22 May 1970 | 1,661 |
| 19 | Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity David Julian McClements, Jiajia Rao · Critical Reviews in Food Science and Nutrition | 24 Mar 2011 | 1,625 |
| 20 | Nanoemulsions: formation, properties and applications Ankur Gupta, Hüseyin Burak Eral, T. Alan Hatton et al. · Soft Matter | 2016 | 1,615 |
| 21 | Programmed cell death involved in the schizolysigenous formation of the secretory cavity in Citrus sinensis L. (Osbeck) Ying Chen, Hong Wu · Chinese Science Bulletin | Jul 2010 | 1,599 |
| 22 | Pulse proteins: Processing, characterization, functional properties and applications in food and feed Joyce I. Boye, Fatemeh Zare, Alison N. Pletch · Food Research International | 12 Sep 2009 | 1,573 |
| 23 | Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins Frank Church, Harold E. Swaisgood, David H. Porter et al. · Journal of Dairy Science | Jun 1983 | 1,546 |
| 24 | Albumin-based nanoparticles as potential controlled release drug delivery systems Ahmed O. Elzoghby, Wael Mahmoud Samy, Nazik A. Elgindy · Journal of Controlled Release | 3 Aug 2011 | 1,524 |
| 25 | Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure | Jul 1980 | 1,452 |
| 26 | The molten globule state as a clue for understanding the folding and cooperativity of globular‐protein structure Kunihiro Kuwajima · Proteins Structure Function and Bioinformatics | 1989 | 1,446 |
| 27 | Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions Bernard P. Binks, Simon O. Lumsdon · Langmuir | 13 Jun 2000 | 1,429 |
| 28 | Physico-chemical characteristics of goat and sheep milk Y.W. Park, Manuela Juárez, Maria‐Helena Ramos et al. · Small Ruminant Research | 28 Oct 2006 | 1,424 |
| 29 | Physical Stability of Proteins in Aqueous Solution: Mechanism and Driving Forces in Nonnative Protein Aggregation Eva Y. Chi, Sampathkumar Krishnan, Theodore W. Randolph et al. · Pharmaceutical Research | Sep 2003 | 1,384 |
| 30 | Nano-emulsions Conxita Solans, P. Izquierdo, Jordi Nolla et al. · Current Opinion in Colloid & Interface Science | 31 Aug 2005 | 1,379 |
| 31 | Nanoemulsion: Concepts, development and applications in drug delivery Yuvraj Singh, Jaya Gopal Meher, Kavit Raval et al. · Journal of Controlled Release | 6 Mar 2017 | 1,359 |
| 32 | Functional properties of proteins in foods: A survey John Kinsella, Nicholas Melachouris · C R C Critical Reviews in Food Science and Nutrition | Apr 1976 | 1,354 |
| 33 | Effects of heat on meat proteins – Implications on structure and quality of meat products E. Tornberg · Meat Science | 11 Mar 2005 | 1,342 |
| 34 | YOLK PROTEIN UPTAKE IN THE OOCYTE OF THE MOSQUITO AEDES AEGYPTI. L Thomas F. Roth, Keith R. Porter · The Journal of Cell Biology | Feb 1964 | 1,320 |
| 35 | Hydrocolloids as emulsifiers and emulsion stabilizers Eric Dickinson · Food Hydrocolloids | 14 Aug 2008 | 1,308 |
| 36 | Structural and mechanical properties of biopolymer gels Allan Clark, Simon B. Ross‐Murphy · Advances in polymer science | 19 Nov 2005 | 1,296 |
| 37 | Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air–water interface J.A De Feijter, Jan-Willem Benjamins, Fred A. Veer · Biopolymers | Jul 1978 | 1,289 |
| 38 | Functional properties of soy proteins John Kinsella · Journal of the American Oil Chemists Society | Mar 1979 | 1,286 |
| 39 | Measurement of protein-binding phenomena by gel filtration J.P. Hummel, William J. Dreyer · Biochimica et Biophysica Acta | Oct 1962 | 1,278 |
| 40 | Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties Hörður G. Kristinsson, Barbara A. Rasco · Critical Reviews in Food Science and Nutrition | 2000 | 1,241 |
| 41 | Plant food anti-nutritional factors and their reduction strategies: an overview Mrinal Samtiya, Rotimi Emmanuel Aluko, Tejpal Dhewa · Food Production Processing and Nutrition | 6 Mar 2020 | 1,230 |
| 42 | Molten Globule and Protein Folding Oleg B. Ptitsyn · Advances in protein chemistry | 1995 | 1,222 |
| 43 | Flavour encapsulation and controlled release – a review Atmane Madene, Muriel Jacquot, Joël Scher et al. · International Journal of Food Science & Technology | Dec 2005 | 1,211 |
| 44 | Nanoemulsion: an advanced mode of drug delivery system Manjit Jaiswal, Rupesh Dudhe, Pramod Kumar Sharma · 3 Biotech | 7 Apr 2014 | 1,205 |
| 45 | Hydrophobicity of Amino Acid Residues in Globular Proteins George D. Rose, Ari Geselowitz, Glenn Jay Lesser et al. · Science | 30 Aug 1985 | 1,204 |
| 46 | Effect of Environmental Factors on the Kinetics of Insulin Fibril Formation: Elucidation of the Molecular Mechanism Liza Nielsen, Ritu Khurana, Alisa C. Coats et al. · Biochemistry | 24 Apr 2001 | 1,197 |
| 47 | The roles of amylose and amylopectin in the gelation and retrogradation of starch Mervyn John Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research | 1985 | 1,195 |
| 48 | Encapsulation in the food industry: a review Selim Kermasha Bernard F. Gibbs · International Journal of Food Sciences and Nutrition | 1999 | 1,194 |
| 49 | Food emulsions and foams: Stabilization by particles Eric Dickinson · Current Opinion in Colloid & Interface Science | 16 Nov 2009 | 1,192 |
| 50 | Food protein-based materials as nutraceutical delivery systems Lingyun Chen, Gabriel E. Remondetto, Muriel Subirade · Trends in Food Science & Technology | 14 Mar 2006 | 1,163 |
Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for a field when OpenAlex files it under one of the field's topics; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.