Lipid digestibility and bioaccessibility of a high dairy fat meal is altered when consumed with whole apples: Investigations using static and dynamic in vitro digestion models
Publication date: Available online 19 April 2021Source: Food StructureAuthor(s): Xinjie Lin, Peter X. Chen, Lindsay E. Robinson, Michael A. Rogers, Amanda J. Wright (Source: Food Structure)
Source: Food Structure - April 20, 2021 Category: Food Science Source Type: research
Investigation of opening eye defects and effects of different ripening profiles on eye structure in semi-hard cheese using X-ray micro-computed tomography
Publication date: April 2021Source: Food Structure, Volume 28Author(s): Jaqueline Auer, Michael Reiter, Sascha Senck, Andreas Reiter, Johann Kastner, Katrin Mathmann (Source: Food Structure)
Source: Food Structure - April 14, 2021 Category: Food Science Source Type: research
Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties
Publication date: April 2021Source: Food Structure, Volume 28Author(s): Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh (Source: Food Structure)
Source: Food Structure - April 8, 2021 Category: Food Science Source Type: research
Aerogels as porous structures for food applications: smart ingredients and novel packaging materials
Publication date: Available online 23 February 2021Source: Food StructureAuthor(s): Lara Manzocco, Kirsi S. Mikkonen, Carlos A. García-González (Source: Food Structure)
Source: Food Structure - February 24, 2021 Category: Food Science Source Type: research
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
Publication date: Available online 19 February 2021Source: Food StructureAuthor(s): Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Mirian Santos, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Oigres Daniel Bernardinelli, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio (Source: Food Structure)
Source: Food Structure - February 21, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: January 2021Source: Food Structure, Volume 27Author(s): (Source: Food Structure)
Source: Food Structure - February 12, 2021 Category: Food Science Source Type: research
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties
Publication date: Available online 11 February 2021Source: Food StructureAuthor(s): Mehri Karbasi, Gholamreza Askari (Source: Food Structure)
Source: Food Structure - February 12, 2021 Category: Food Science Source Type: research
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method
Publication date: Available online 4 February 2021Source: Food StructureAuthor(s): Jie Hong Chiang, Wesley Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry (Source: Food Structure)
Source: Food Structure - February 5, 2021 Category: Food Science Source Type: research
Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice
Publication date: Available online 27 January 2021Source: Food StructureAuthor(s): Yuxue Zheng, Jinhu Tian, Yukiharu Ogawa, Xiuxiu Yin, Enbo Xu, Shiguo Chen, Donghong Liu, Xiangli Kong, Xingqian Ye (Source: Food Structure)
Source: Food Structure - January 28, 2021 Category: Food Science Source Type: research
Effect of pH, ionic strength, and freezing treatment on a colloidal suspension of egg white aggregates
Publication date: Available online 27 January 2021Source: Food StructureAuthor(s): Bowen Fang, Kyuya Nakagawa (Source: Food Structure)
Source: Food Structure - January 28, 2021 Category: Food Science Source Type: research
Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: color, stability and rheological properties
Publication date: Available online 27 January 2021Source: Food StructureAuthor(s): A.M. Serpa Guerra, C. Gómez Hoyos, J.A. Velásquez-Cock, P. Gañán Rojo, A. Eceiza, L. Urbina, R. Zuluaga (Source: Food Structure)
Source: Food Structure - January 28, 2021 Category: Food Science Source Type: research
Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins
Publication date: Available online 24 January 2021Source: Food StructureAuthor(s): Xiaoqing Xu, Yu Qiao, Bo Shi, Vermont P. Dia (Source: Food Structure)
Source: Food Structure - January 25, 2021 Category: Food Science Source Type: research
Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels
Publication date: Available online 23 January 2021Source: Food StructureAuthor(s): F. Smaniotto, I. Zafeiri, V. Prosapio, F. Spyropoulos (Source: Food Structure)
Source: Food Structure - January 24, 2021 Category: Food Science Source Type: research
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system
Publication date: Available online 13 January 2021Source: Food StructureAuthor(s): Yameng Shi, Min Zhang, Bhesh Bhandari (Source: Food Structure)
Source: Food Structure - January 15, 2021 Category: Food Science Source Type: research
Fate of Nano-Phytosomes Containing Bioactive Compounds of Echinacea Extract in an Acidic Food Beverage
Publication date: Available online 11 January 2021Source: Food StructureAuthor(s): Mohammad Molaveisi, Mostafa Shahidi Noghabi, Karim Parastouei, Ramezan Ali Taheri (Source: Food Structure)
Source: Food Structure - January 12, 2021 Category: Food Science Source Type: research
