Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): Thais C. Brito-Oliveira, Ana Clara M. Cavini, Leticia S. Ferreira, Izabel C.F. Moraes, Samantha C. Pinho (Source: Food Structure)
Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati, Koen Dewettinck, Ashok R. Patel, Paul Van der Meeren (Source: Food Structure)
Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research
A computational multiscale modeling framework for investigating the mechanical properties of meat
Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): L.A. Spyrou (Source: Food Structure)
Source: Food Structure - October 7, 2020 Category: Food Science Source Type: research
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
Publication date: Available online 26 August 2020Source: Food StructureAuthor(s): Ibrahim Palabiyik, Tuba Güleri, Recep Gunes, Barış Öner, Omer Said Toker, Nevzat Konar (Source: Food Structure)
Source: Food Structure - August 27, 2020 Category: Food Science Source Type: research
Effects of Sodium Chloride or Salt Substitutes on Rheological Properties and Water-Holding Capacity of Dough and Hardness of Noodles
Publication date: Available online 26 August 2020Source: Food StructureAuthor(s): Hui-Ling Tan, Thuan-Chew Tan, Azhar Mat Easa (Source: Food Structure)
Source: Food Structure - August 27, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2020Source: Food Structure, Volume 25Author(s): (Source: Food Structure)
Source: Food Structure - August 26, 2020 Category: Food Science Source Type: research
Kinetic Modelling of Individual Starch Granules Swelling
Publication date: Available online 19 August 2020Source: Food StructureAuthor(s): Arnesh Palanisamy, François Deslandes, Marco Ramaioli, Paul Menut, Artemio Plana-Fattori, Denis Flick (Source: Food Structure)
Source: Food Structure - August 19, 2020 Category: Food Science Source Type: research
Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch
Publication date: Available online 28 July 2020Source: Food StructureAuthor(s): Lu Zhang, Jiang-Yang Mei, Min-Hong Ren, Fu Zhen (Source: Food Structure)
Source: Food Structure - July 29, 2020 Category: Food Science Source Type: research
Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae
Publication date: Available online 25 July 2020Source: Food StructureAuthor(s): Yao Li, Kinyoro Ibrahim Shabani, Haibo Liu, Qiang Guo, Xiong Liu (Source: Food Structure)
Source: Food Structure - July 25, 2020 Category: Food Science Source Type: research
Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation
Publication date: Available online 17 July 2020Source: Food StructureAuthor(s): Davood Zaeim, Mahboobe Sarabi-Jamab, Behrouz Ghorani, Rassoul Kadkhodaee, Weilin Liu, R. Hans Tromp (Source: Food Structure)
Source: Food Structure - July 18, 2020 Category: Food Science Source Type: research
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion
Publication date: Available online 30 June 2020Source: Food StructureAuthor(s): Ingrid Contardo, Bryony James, Pedro Bouchon (Source: Food Structure)
Source: Food Structure - June 30, 2020 Category: Food Science Source Type: research
Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability
Publication date: Available online 22 June 2020Source: Food StructureAuthor(s): Mi-Jung Choi, Dasol Choi, Jiseon Lee, Yeon-Ji Jo (Source: Food Structure)
Source: Food Structure - June 24, 2020 Category: Food Science Source Type: research
Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics
Publication date: Available online 10 June 2020Source: Food StructureAuthor(s): Anna Goszkiewicz, Eliza Kołodziejczyk, Filip Ratajczyk (Source: Food Structure)
Source: Food Structure - June 11, 2020 Category: Food Science Source Type: research
Warburg’s method as a simple tool for measuring oxygen uptake in spray-dried emulsions
Publication date: Available online 6 June 2020Source: Food StructureAuthor(s): Bruna Barbon Paulo, Fernando Divino de Oliveira Júnior, Izabela Dutra Alvim, Ana Silvia Prata (Source: Food Structure)
Source: Food Structure - June 7, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2020Source: Food Structure, Volume 24Author(s): (Source: Food Structure)
Source: Food Structure - May 8, 2020 Category: Food Science Source Type: research
