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Effect of surfactin on the properties of glycerol monosterate - based oleogels Food Struct. (IF 4.7) Pub Date : 2024-03-14 Panpan Liu, Hua Pei, Juan Shen, Chan Xu, Haizhen Zhao
This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results
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Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] Food Struct. (IF 4.7) Pub Date : 2024-03-14 Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
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Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies Food Struct. (IF 4.7) Pub Date : 2024-02-05 Suyeon Yang, Machi Takeuchi, Rick R.M. Joosten, John P.M. van Duynhoven, Heiner Friedrich, Johannes Hohlbein
Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water food emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends on the specific type of protein emulsifiers used and the redox conditions in the emulsion. However, the exact impact of these protein emulsifiers at the oil-water interface on lipid oxidation and the mechanism of
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Multifractal analysis of meat-analog based coated fried foods texture profile Food Struct. (IF 4.7) Pub Date : 2023-12-28 Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael O. Ngadi
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Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps Food Struct. (IF 4.7) Pub Date : 2023-12-27 Gaurav Kr Deshwal, Mark Fenelon, Thom Huppertz, Laura G. Gómez-Mascaraque
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Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: a review Food Struct. (IF 4.7) Pub Date : 2023-12-30 Olivia J. Ogilvie, Rachel Z. Bennie, Hamish J.F. Trlin, Larry Sai Weng Loo, Hanzhang Zhou, Ang Jin, Jin Kyo Oh, Renwick C.J. Dobson, Hanry Yu, Laura J. Domigan
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Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value Food Struct. (IF 4.7) Pub Date : 2023-12-28 Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, Paula M. O’Connor, Karen Hussey, Jeremy C. Simpson, Margaritha M. Mysior, Eimear Gallagher
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Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties Food Struct. (IF 4.7) Pub Date : 2023-11-30 Yu Xiao, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Shudong Wei, Xiaoli Yin, Baomiao Ding
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Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes Food Struct. (IF 4.7) Pub Date : 2023-11-02 Daniela Freitas, Laura G. Gómez-Mascaraque, Steven Le Feunteun, André Brodkorb
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Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond Food Struct. (IF 4.7) Pub Date : 2023-11-02 Ashwini Gengatharan, Nur Vaizura Mohamad, Che Nur Mazadillina Che Zahari, Ramya Vijayakumar
Fats and oils provide flavour and texture to food while also promoting satiety. Despite the recommendation to consume primarily unsaturated lipid sources, the liquid state of unsaturated lipids at ambient temperature precludes numerous industrial applications. Moreover, the issue of the adverse effects of trans fatty acids has become more apparent due to research demonstrating their association with
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Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability Food Struct. (IF 4.7) Pub Date : 2023-10-23 E. Flores-Andrade, M. Jiménez-Fernández, C.I. Beristain, E. Azuara, G.F. Gutiérrez-López, L. Alamilla-Beltrán, L.A. Pascual-Pineda
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Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels Food Struct. (IF 4.7) Pub Date : 2023-10-12 Jiseon Lee, Mi-Jung Choi, Youling L. Xiong
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Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels Food Struct. (IF 4.7) Pub Date : 2023-10-05 Mariska Brüls, Sanam Foroutanparsa, Théo Merland, C. Elizabeth P. Maljaars, Maurien M.A. Olsthoorn, Roderick P. Tas, Ilja K. Voets
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A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology Food Struct. (IF 4.7) Pub Date : 2023-09-12 Mariana Maçãs, Alessandro Ferragina, Bárbara Biduski, Karen Hussey, Nooshin Kia, Elke Arendt, Eimear Gallagher
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Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds Food Struct. (IF 4.7) Pub Date : 2023-08-26 Richard Marins da Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim, Luis Antonio Minim
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Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels Food Struct. (IF 4.7) Pub Date : 2023-08-17 Prodromos Prodromidis, Costas G. Biliaderis, Eugenios Katsanidis, Thomas Moschakis
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Utilization of coffee pulp for the production of sustainable cellulosic composite and plant-based hydrogel as a potential human wound dressing Food Struct. (IF 4.7) Pub Date : 2023-08-11 Sarana Rose Sommano, Pensak Jantrawut, Jiraporn Sangta, Baramee Chanabodeechalermrung, Piyachat Sunanta, Cassie Bakshani, William Willats
In this study, coffee pulp cellulose (CPC) was recovered from the coffee pulp biomass generated during wet processing of Arabica coffee using the following sequential extractions. As for screening, the Microarray Polymer Profiling (MAPP) was used to characterize the gylco The alcohol-insoluble fraction (AIF) was obtained from dried coffee pulp following by dichloromethane and ethanol to remove fat-soluble
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Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model Food Struct. (IF 4.7) Pub Date : 2023-08-08 Shuhan Feng, Jinfeng Bi, Youchuan Ma, Jianyong Yi
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Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products Food Struct. (IF 4.7) Pub Date : 2023-08-09 Joana Martínez-Martí, Kristýna Panušková, Virginia Larrea, Roman Bleha, Amparo Quiles, Isabel Hernando
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Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability Food Struct. (IF 4.7) Pub Date : 2023-07-27 Sayed Amir Hossein Goli, Mohammad Rezvani, Maryam Abdollahi
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Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein Food Struct. (IF 4.7) Pub Date : 2023-07-28 Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
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Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution Food Struct. (IF 4.7) Pub Date : 2023-07-25 Anne Katrine Laursen, Tijs A.M. Rovers, Frans W.J. van den Berg, Lilia Ahrné
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Impact of native pea proteins on the gelation properties of pea protein isolates Food Struct. (IF 4.7) Pub Date : 2023-07-21 Ysamar Rodriguez, Michael Beyrer
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Alginate microcapsules produced by external gelation in milk with application in dairy products Food Struct. (IF 4.7) Pub Date : 2023-07-21 Laura G. Gómez-Mascaraque, Vincent Chambon, Kata Trifkovic, André Brodkorb
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Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling Food Struct. (IF 4.7) Pub Date : 2023-07-03 Fabio Valoppi, Johannes Schavikin, Petri Lassila, Ivo Laidmäe, Jyrki Heinämäki, Sami Hietala, Edward Haeggström, Ari Salmi
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Formation of nanoparticles from ethanol-denatured whey proteins Food Struct. (IF 4.7) Pub Date : 2023-06-25 Theodore Sentoukas, Garoufalia Charitou, Janine Wagner, Anja Maria Wagemans, Thomas Moschakis, Aristeidis Papagiannopoulos
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Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes Food Struct. (IF 4.7) Pub Date : 2023-06-09 Cora De Gol, Silvia Snel, Ysamar Rodriguez, Michael Beyrer
Microalgae attract increasing interest in enhancing the nutritional values of plant-based foods. However, alterations in the final product’s color (by green algae) and mushy texture can be induced. In this study, we incorporated yellow Chlorella vulgaris (Cv) in pea protein-based meat substitutes and aimed to minimize properties alteration by using wet and disrupted Cv biomass. The cell wall disruption
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Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle Food Struct. (IF 4.7) Pub Date : 2023-06-12 Mingyue Liu, Xiaonian Wu, Xiaoyan Wang, Yuling Jiang, Zhengyu Huang, Yong Fang, Qinlu Lin, Yongbo Ding
To understand how amylose content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy corn starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and
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Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing Food Struct. (IF 4.7) Pub Date : 2023-06-12 Baoli Wang, Jianshe Chen, Qi Wang, Yang Zhu, Peng Wang, Xinglian Xu
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Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat Food Struct. (IF 4.7) Pub Date : 2023-06-12 Noritaka Oishi, Hiroki Umemoto, Ryo Sasaki, Haruhiko Koizumi, Satoru Ueno
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Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying Food Struct. (IF 4.7) Pub Date : 2023-06-12 Dhruv Thakur, Rajat Suhag, Anurag Singh, Ashutosh Upadhyay, Pramod Kumar Prabhakar, Arun Sharma
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Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion Food Struct. (IF 4.7) Pub Date : 2023-06-08 Xueying Li, Penghui Sun, Liang Fu, Jie Zheng, Shiyi Ou, Caihuan Huang, Juanying Ou, Hua Zhou, Danyue Zhao, Tao Yang, Fu Liu
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Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography Food Struct. (IF 4.7) Pub Date : 2023-06-09 Ilija Vego, Richard T. Benders, Alessandro Tengattini, Frank J. Vergeldt, Joshua A. Dijksman, John P.M. van Duynhoven
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Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties Food Struct. (IF 4.7) Pub Date : 2023-05-18 J. Burgain, G. Francius, L. Cvetkovska, C. Paris, M. Alexander, C. Ray, S. El-Kirat-Chatel, C. Gaiani
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Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT Food Struct. (IF 4.7) Pub Date : 2023-05-09 Yiyuan Zhu, Enbo Xu, Jun Yin, Weidong Xu, Donghong Liu
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Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity Food Struct. (IF 4.7) Pub Date : 2023-04-20 Reny Rosalina, Khanita Kamwilaisak, Khaetthareeya Sutthanut, Natthida Weerapreeyakul
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Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems Food Struct. (IF 4.7) Pub Date : 2023-03-30 Linrong Shen, Jiayang Jin, Xu Ye, Yuqing Li, Chunyue Zhang, Lihua Jiang, Liming Zhao
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Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer Food Struct. (IF 4.7) Pub Date : 2023-03-29 Jia Zhao, Bhesh Bhandari, Claire Gaiani, Sangeeta Prakash
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Di-acylglycerides as oil structuring agents Food Struct. (IF 4.7) Pub Date : 2023-03-16 Karin Wagner, Maya Davidovich-Pinhas
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Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin Food Struct. (IF 4.7) Pub Date : 2023-03-15 Opeyemi O. Alabi, George A. Annor, Eric O. Amonsou
There is a growing interest in sustainable and green technology for the improvement of functional properties of grain proteins by altering their composition and structure. This study investigated the structure, physicochemical and functional properties of Bambara groundnut globulin after hydration with plasma-activated water (PAW). Bambara groundnut globulin was dispersed in PAW and hydrated at 4 ℃
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Potential application of phenolic compounds with different structural complexity in maize starch-based film Food Struct. (IF 4.7) Pub Date : 2023-03-05 Nan Chen, Hao-Xiang Gao, Qiang He, Wei-Cai Zeng
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Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration Food Struct. (IF 4.7) Pub Date : 2023-03-05 Yongshuai Ma, Shangyuan Sang, Fengfeng Wu, Xueming Xu
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Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels Food Struct. (IF 4.7) Pub Date : 2023-02-24 Yue Zhang, Zheng Zhang, Yuan Fu, Yawen Gao, Wanchun Guo, Ruifeng Hu, Xuejun Liu
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Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability Food Struct. (IF 4.7) Pub Date : 2023-02-15 Andrés Rumayor-Escobar, Mariana Morales-de la Peña, Julián de la Rosa-Millán, Teresita Arredondo-Ochoa, Elena Dibildox-Alvarado, Viridiana Tejada-Ortigoza
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Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa Food Struct. (IF 4.7) Pub Date : 2023-02-14 Chong Wang, Hongwei Cao, Pengsheng Wang, Zhihua Dai, Xiao Guan, Kai Huang, Yu Zhang, Hongdong Song
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In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown Food Struct. (IF 4.7) Pub Date : 2023-02-14 Morwarid Mayar, Paul Smeets, John van Duynhoven, Camilla Terenzi
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Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase Food Struct. (IF 4.7) Pub Date : 2023-02-09 Yeon-Ji Jo, Lingyun Chen
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Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin Food Struct. (IF 4.7) Pub Date : 2023-02-08 Xiaoshuai Yu, Lishuang Wang, Junjie Zhang, Yumin Duan, Guang Xin, Lifeng Tong, Zhigang Xiao, Peng Wang
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Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier Food Struct. (IF 4.7) Pub Date : 2023-01-07 Liling Zhang, Joanne Gould, Bettina Wolf
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Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage Food Struct. (IF 4.7) Pub Date : 2023-01-06 Hadis Amiri, Bahare Shabanpour, Parastoo Pourashouri, Mahboobeh kashiri
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Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol Food Struct. (IF 4.7) Pub Date : 2022-12-26 Nairah Noor, Faiza Jhan, Adil Gani, Irfan Ahmad Raina, Mohammad Ashraf Shah
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A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation Food Struct. (IF 4.7) Pub Date : 2022-12-20 Mohd Afandi P. Mohammed, Mohd Noriznan Mokhtar, Minato Wakisaka
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Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings Food Struct. (IF 4.7) Pub Date : 2022-11-30 Patricia Suurs, Henry van den Brand, Kudakwashe Farawu, Willeke F. Daamen, Shai Barbut
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Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers Food Struct. (IF 4.7) Pub Date : 2022-11-15 Hilal Bilgic, Ilkay Sensoy
The purpose of this study was to determine the effect of psyllium and cellulose fiber additions on starch digestion behavior, as well as the structural and textural characteristics of bread and cracker samples. Fiber-added samples were created by replacing 10% of the wheat flour in the recipes with fibers. Fibers reduced the porosity of the bread samples, increased their hardness and chewiness, and
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Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection Food Struct. (IF 4.7) Pub Date : 2022-11-07 Xiuju Wang, Zhengtao Zhao
This research aimed to compare the structural and colloidal properties of whey protein aggregates (WPA) produced by indirect tubular heating and direct steam injection methods. The results illustrated that WPA produced from direct steam injection had better colloidal stability and functionality compared to those produced by indirect heating. WPA obtained from direct steam injection had smaller sizes
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Editorial for 4th FSFS 2021 Food Struct. (IF 4.7) Pub Date : 2022-11-04 Andre Brodkorb
Abstract not available
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Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties Food Struct. (IF 4.7) Pub Date : 2022-10-15 Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, David Liebl, Mufeeda Madathummal, Christiani Jeyakumar Henry
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Ultrasonography assessment of gastric emptying for different emulsion microstructures was superior to acetaminophen marker method Food Struct. (IF 4.7) Pub Date : 2022-10-19 Samar Hamad, Jacqueline Maw, Amanda J. Wright