Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review
Publication date: Available online 9 January 2021Source: Food StructureAuthor(s): J.A. Vellido-Perez, J.M. Ochando-Pulido, E. Brito-de la Fuente, A. Martinez-Ferez (Source: Food Structure)
Source: Food Structure - January 10, 2021 Category: Food Science Source Type: research
Modulating process parameters to change physical properties of bigels for food applications
Publication date: Available online 6 January 2021Source: Food StructureAuthor(s): L.H. Fasolin, A.J. Martins, M.A. Cerqueira, A.A. Vicente (Source: Food Structure)
Source: Food Structure - January 8, 2021 Category: Food Science Source Type: research
Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles
Publication date: Available online 6 January 2021Source: Food StructureAuthor(s): Allah Bakhsh Javaid, Hanguo Xiong, Zhouyi Xiong, Zia-ud-Din, Ikram Ullah, Pengkai Wang (Source: Food Structure)
Source: Food Structure - January 6, 2021 Category: Food Science Source Type: research
The Effect of Rennet Casein Hydration on Gel Strength and Matrix Stability of Block-Type Processed Cheese
Publication date: Available online 31 December 2020Source: Food StructureAuthor(s): Grace Talbot- Walsh, Cordelia Selomulya (Source: Food Structure)
Source: Food Structure - January 2, 2021 Category: Food Science Source Type: research
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation
Publication date: Available online 30 December 2020Source: Food StructureAuthor(s): Ratish Ramanan K, Mahendran R (Source: Food Structure)
Source: Food Structure - January 1, 2021 Category: Food Science Source Type: research
Importance of elasticity on calcium caseinate fiber formation
Publication date: Available online 28 December 2020Source: Food StructureAuthor(s): Zhaojun Wang, Tian Bei, Saffiera Karleen, Atze Jan van der Goot, Jie Chen (Source: Food Structure)
Source: Food Structure - December 28, 2020 Category: Food Science Source Type: research
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
Publication date: Available online 7 December 2020Source: Food StructureAuthor(s): Yaru Liang, Fei Teng, Mingyu He, Lianzhou Jiang, Jingwen Yu, Xibo Wang, Yang Li, Zhongjiang Wang (Source: Food Structure)
Source: Food Structure - December 7, 2020 Category: Food Science Source Type: research
Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties
Publication date: Available online 7 December 2020Source: Food StructureAuthor(s): Latorre María Emilia, Velazquez Diego Ezequiel (Source: Food Structure)
Source: Food Structure - December 7, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2020Source: Food Structure, Volume 26Author(s): (Source: Food Structure)
Source: Food Structure - December 3, 2020 Category: Food Science Source Type: research
4D deformation based on double-layer structure of the pumpkin/paper
Publication date: Available online 3 December 2020Source: Food StructureAuthor(s): Fengying Chen, Min Zhang, Zhenbin Liu, Bhesh Bhandari (Source: Food Structure)
Source: Food Structure - December 3, 2020 Category: Food Science Source Type: research
Whey proteins-folic acid complexes: formation, isolation and bioavailability in a Lactobacillus casei model
Publication date: Available online 20 October 2020Source: Food StructureAuthor(s): Rocío Corfield, Karina D. Martínez, Mariana C. Allievi, Patricio Santagapita, Florencia Mazzobre, Carolina Schebor, Oscar E. Pérez (Source: Food Structure)
Source: Food Structure - October 21, 2020 Category: Food Science Source Type: research
Morphological, textural and physico-chemical characterization of processed meat products during their shelf life
Publication date: Available online 20 October 2020Source: Food StructureAuthor(s): Elodie Melro, Filipe Antunes, Inês Cruz, Philippe E. Ramos, Fátima Carvalho, Luís Alves (Source: Food Structure)
Source: Food Structure - October 21, 2020 Category: Food Science Source Type: research
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
Publication date: Available online 19 October 2020Source: Food StructureAuthor(s): Remigio López-Solís, Dante Muñoz-Romero, Marcela Medel-Marabolí, Elías Obreque-Slier (Source: Food Structure)
Source: Food Structure - October 20, 2020 Category: Food Science Source Type: research
Influence of milk protein composition on physicochemical and microstructural changes of sono-emulsions during in vitro digestion
Publication date: Available online 13 October 2020Source: Food StructureAuthor(s): Mayumi Silva, Bogdan Zisu, Jayani Chandrapala (Source: Food Structure)
Source: Food Structure - October 15, 2020 Category: Food Science Source Type: research
Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin
Publication date: Available online 8 October 2020Source: Food StructureAuthor(s): Ahlam Abuibaid, Aysha AlSenaani, Fatalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood (Source: Food Structure)
Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research
