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✓Food Structure236
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Food Structure results 236 · Newest (Page 1/10, per page 25)
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Faba bean protein as egg replacers in sponge cakes: Role of emulsifiers, colloidal properties, and gelation mechanismsNARA Subscribed
Food Structure · 2026 · Elsevier
Lise Margrethe Boesgaard; Katherine Findlay Dybdal-Grasberger; Sandra Beyer Gregersen; Claus Hviid Christensen; Milena Corredig
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Insights into high internal phase Pickering emulsion gels solely stabilized by modified insoluble Pueraria fiber: Physicochemical attributes and formation mechanismNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Fang Fang; Wenxuan Cai; Qihui Xiong; Wenqiang Dai; Lihua Huang; Yongjian Cai
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Structuring off-flavor-reduced pea and fava proteins into meat analogues via high-moisture supercritical fluid extrusion (SCFX)NARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Abdul Fateh Hosseini; Saqib Gulzar; Syed S.H. Rizvi
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Regulatory mechanisms of differently hydrolyzed yeast protein products on the multi-scale structure, rheological properties, and in vitro digestibility of rice starchNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Xiaojia Zhang; Xue Gong; Qing Zhang; Bingqian Zhang; Xiuli Wu
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Interfacial assembly in flaxseed protein and chitosan at oil-water interfaces: Interfacial structure, rheology, and antioxidant properties of Pickering emulsionsNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Tingting Zou; Jiazi Chen; Qingyi Xu; Yanhong Luo; Liangbin Wang; Lei Wu; Yuanhong Zhang; Weidong Bai; Xiaofang Zeng; Guanghui Li
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Insight into fine structure of heat-moisture modified black wheat starch and its association with the physicochemical propertiesNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Limin Li; Yuang Cai; Qingfa Wang; Xueling Zheng; Chong Liu; Zipeng Liu
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Design and characterization of hybrid whey–pea protein bigels for lipid structuring and beta-carotene bioaccessibilityNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Marluci Palazzolli da Silva-Padilha; Carla Correia da Silva Toledo; Fabiana Andrea Barrera Galland; Miriam Dupas Hubinger
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Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharideNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Deqian Ke; Min Yang; Wei Ji
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Structuring fat like tissue for functionality in plant-based meat analoguesNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
R.G.M. van der Sman; A.G. Marangoni
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The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructureNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Francesca Duggan; Emanuele Greco; Marcello Gigliotti; Eleonora Carini; Francesca Bot
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Characterization of compound chocolate based on monoglyceride-carnauba wax oleogelNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Somayeh Pakseresht; Mostafa Mazaheri Tehrani; Reza farhoosh; Arash Koocheki
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Changes of aggregation and structural properties of heat-induced gluten by soybean soluble polysaccharides under acidic conditionsNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Tingting Hong; Yedong Feng; Na Yang; Yamei Jin; Dan Xu; Fengfeng Wu; Xianfeng Zhong; Guidong Huang; Xueming Xu
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Developing coating strategies for microaerogel beads to modulate bioactive release in foodsNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Lorenzo De Berardinis; Stella Plazzotta; Baldur Schroeter; Alberto Saitta; Irina Smirnova; Lara Manzocco
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Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scatteringNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Sahil Nain; Brian A. Collins; Girish M. Ganjyal
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Pressure-induced structural and rheological changes in homogenized agar and agar-collagen fluid gels for dysphagia dietsNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Gintarė Dyglė; Laura Jūrienė; Vilma Petrikaitė; Viktorija Eisinaitė; Daiva Leskauskaitė
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By-products utilization from wheat milling for infant biscuit productionNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Saeed Moammaei; Amin Seyed Yagoubi; Sepideh Haghighat Kharazi; Fatemeh Kouhsari; Jafar Mohammadzadeh Milani
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Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starchNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Rui Liu; Gahong Bao; Xinzhu Miao; Jiaxin Zhang; Xue Gong; Xiaojia Zhang; Xiuli Wu
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Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory propertiesNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Neslihan Bozdogan; Buse Ozdere Yilmaz; Bilge Basturk Berk; Sebnem Tavman; Seher Kumcuoglu
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Spectral confocal microscopy combined with quantitative image analysis for spatial mapping of insect particle within extruded matrixNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Gabriel Le Flem; Manar Harb; Francine Fayolle; Vanessa Jury; Laurence Dubreil
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Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technologyNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Renires dos Santos Teixeira; Kátia Gomes da Silva; Flavia Tayná Serra Silva; Igor Henrique de Lima Costa; Rondinele Nunes de Araujo; Rui Carlos Zambiazi; Álvaro Renato Guerra Dias; Márcia Vizzotto; Cesar Valmor Rombaldi; Leonardo Nora
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Infill density mediates human oral breakdown and nutrient digestion kinetics of 3D-printed wheat-pea protein foodsNARA Subscribed
Food Structure · 2026 · Vol. 49 · Elsevier
Chengyi Yang; Sze Ying Leong; Jessie King; Esther H.-J. Kim; Marco P. Morgenstern; Mei Peng; Kevin Sutton; Indrawati Oey
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Editorial BoardNARA Subscribed
Food Structure · 2026 · Vol. 48 · Elsevier
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Encapsulation of Pecan nutshells’ bioactives with hydrocolloids by refractance window drying: Design, characterization, and modulated release studiesNARA Subscribed
Food Structure · 2026 · Vol. 48 · Elsevier
Miguel Esteban Cardona Jimenez; Misael Cortés Rodríguez; Mercedes Perullini; Lina Marcela Agudelo-Laverde; Patricio Román Santagapita
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Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose contentNARA Subscribed
Food Structure · 2026 · Vol. 48 · Elsevier
Gaosheng Wu; Lokesh Kumar; James D. Morton; Hannah Lee
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Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly foodNARA Subscribed
Food Structure · 2026 · Vol. 48 · Elsevier
Xinyi Zhang; Zhi Yang
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