Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Publication date: Available online 5 May 2020Source: Food StructureAuthor(s): Guido Rolandelli, Yoja Teresa García Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez López, María del Pilar Buera (Source: Food Structure)
Source: Food Structure - May 5, 2020 Category: Food Science Source Type: research
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
Publication date: Available online 14 April 2020Source: Food StructureAuthor(s): Veronica Gallo, Annalisa Romano, Paolo Masi (Source: Food Structure)
Source: Food Structure - April 16, 2020 Category: Food Science Source Type: research
Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization
Publication date: Available online 12 March 2020Source: Food StructureAuthor(s): Mariane Gonçalves de Alcântara, Nailene de Freitas Ortega, Clitor Junior Fernandes Souza, Edwin Elard Garcia-Rojas (Source: Food Structure)
Source: Food Structure - March 12, 2020 Category: Food Science Source Type: research
Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough
Publication date: Available online 10 March 2020Source: Food StructureAuthor(s): Diego K. Yamul, Alba S. Navarro (Source: Food Structure)
Source: Food Structure - March 11, 2020 Category: Food Science Source Type: research
Surface Topographic Analysis of Early Stages of Fat Bloom of Dark Chocolate with 3D-Laser Scanning Confocal Microscopy (3D-LSCM)
Publication date: Available online 14 January 2020Source: Food StructureAuthor(s): Hiroko Ashida, Akira Morita, Naohiro Karatani, Ryotaro Sato, Kiyotaka SatoAbstractThis paper reports the experimental study for the quantitative analysis of fat bloom formation of chocolate using 3D-laser scanning confocal microscopy (3D-LSCM). We focused on observation of very early stages of fat bloom formation (pre-bloom), which do not exhibit any whitish haze patterns that can be identified by the naked eye or whiteness index instruments. The final stage of the pre-bloom→bloom formation was confirmed using cryo-SEM measurements. The fo...
Source: Food Structure - January 15, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2019Source: Food Structure, Volume 22Author(s): (Source: Food Structure)
Source: Food Structure - November 19, 2019 Category: Food Science Source Type: research
Characterization of Aloe Vera-Banana Starch Composite Films Reinforced with Curcumin-Loaded Starch Nanoparticles
Publication date: Available online 9 November 2019Source: Food StructureAuthor(s): Leonardo Nieto-Suaza, Leonardo Acevedo-Guevara, Leidy T. Sánchez, Magda I. Pinzón, Cristian C. VillaAbstractInterest in developing biodegradable composite films that can incorporate bioactive substances and have and active role in food packaging, has been growing in the last decades. Curcumin, known for its antimicrobial and antioxidant activity has been proposed as an active molecule that can be incorporated into biodegradable films. This work proposes the development and characterization of composite films made from banana starch and Alo...
Source: Food Structure - November 9, 2019 Category: Food Science Source Type: research
Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins
Publication date: Available online 3 November 2019Source: Food StructureAuthor(s): Tatiana Lopes Fialho, Márcio Henrique Nogueira, Anne Moreau, Guillaume Delaplace, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Paulo Peres de Sá Peixoto JúniorAbstractLactose hydrolyzed milk powder production remains a challenge for the dairy industry because of specific technological problems, such as stickiness and caking during drying. The molecular mechanisms that lead to these problems are poorly understood. The aim of this study was to provide a better understanding of how galactose and glucose affect the org...
Source: Food Structure - November 5, 2019 Category: Food Science Source Type: research
Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties
This study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted by treatments of defatted soy flour (DSF) at 60 °C for 12, 24 and 48 h with and without relative humidity control (RHC and WRHC, respectively) at 79%. All samples presented a significant increase of glycation extent (GE), reaching the higher value after 48 h at RHC. Despite all samples presented a similar protein denaturation degree, the GE increment was accompanied by a decrease of antitryptic a...
Source: Food Structure - November 3, 2019 Category: Food Science Source Type: research
Foreword to the special issue of Food Structure from the fifth international Neutrons and Food Conference
Publication date: October 2019Source: Food Structure, Volume 22Author(s): Elliot Paul Gilbert (Source: Food Structure)
Source: Food Structure - October 25, 2019 Category: Food Science Source Type: research
Planar sucrose substrates for investigating interfaces found in molten chocolate
We present planar substrates suitable for investigating the sucrose/triglyceride fat interfaces found in molten chocolate with surface science techniques. The planar sucrose substrates are produced by spin coating sucrose onto hydrophilic, silicon oxide-capped, silicon substrates from millimolar aqueous solutions of sucrose. We present the characterisation of the sucrose film thicknesses and crystallinity using X-ray reflectivity and grazing incidence X-ray diffraction, respectively. These sucrose-coated substrates can be used in flow cells for quartz crystal microbalance with dissipation (QCM-D) and neutron/X-ray reflecti...
Source: Food Structure - October 15, 2019 Category: Food Science Source Type: research
The effects of native and modified clupeine on the structure of Gram-negative model membranes
Publication date: Available online 5 October 2019Source: Food StructureAuthor(s): M. English, A. Paulson, R.J. Green, O. Florek, L.A. Clifton, T. Arnold, R.A. FrazierABSTRACTClupeine, a cationic antimicrobial peptide found in fish, is of interest as a food additive but non-specific binding of the peptide to anionic molecules reduces its antimicrobial activity. The overall positive charge of clupeine can be reduced by blocking 10% of its arginine residues with 1,2-cyclohexanedione (CHD). The modified peptide retains antimicrobial activity but it is not known if its effect on the structure of Gram-negative model membranes is...
Source: Food Structure - October 6, 2019 Category: Food Science Source Type: research
Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum
This study examined the effect of mixing temperature (50 °C and 65 °C) and mixing time (5, 15, 25 and 35 minutes), as two major mechanical conditions in the mixing procedure of chewing-gum paste, on the textural and sensory properties of final stick gums. The gums were evaluated using a texture analyzer, scanning electron microscopy (SEM) and sensory evaluation. The control sample was compared to eight different mixing conditions. It was shown that increases in the mixing time and mixing temperature resulted in worse values for all textural parameters except cohesiveness, due to the abnormal recrystallization of so...
Source: Food Structure - October 1, 2019 Category: Food Science Source Type: research
Foreward to the Special Issue of Food Structure from the Fifth International Neutrons and Food Conference
Publication date: Available online 27 September 2019Source: Food StructureAuthor(s): Elliot Paul Gilbert (Source: Food Structure)
Source: Food Structure - September 28, 2019 Category: Food Science Source Type: research
Estimation of individual starch granule swelling under hydro-thermal treatment
Publication date: October 2019Source: Food Structure, Volume 22Author(s): François Deslandes, Artemio Plana-Fattori, Giana Almeida, Gabrielle Moulin, Christophe Doursat, Denis FlickAbstractWe propose an automatic algorithm to analyse the swelling kinetics of individual particles floating in a diluted suspension. Our approach is illustrated with a case study in which a diluted aqueous suspension of starch granules are submitted to various heating treatments. The evolution of modified waxy maize starch granules placed on a temperature-controlled stage was tracked using time-lapse light microscopy (one image per second). We ...
Source: Food Structure - September 21, 2019 Category: Food Science Source Type: research
