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Food Structure-Netherlands

IF5.9
Papers23
Citations
Journal Papers 23
Publication Date
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Furcellaran-reinforced bovine plasma emulsion-templated oleogels as carriers for perilla leaf essential oil: Structural properties, oxidative stability, and in vitro digestion
deleteFood Structure-Netherlands
IF5.9
delete2026-10-07
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PREAI
deleteZhenying Ge; Songnan Li; Jingjing Zhuang; Song Zhang; Shengqian Li; Zhiyan Jin; Xukai Gong; Hongyan Xu; Guangjun Xia
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Impact of rice bran wax composition and oleogelation conditions on the structural stability of sunflower oil-based oleogels
deleteFood Structure-Netherlands
IF5.9
delete2026-09-30
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deleteOAAI
deleteDanilo Candela; Henriette Brykczynski; Cecilia Fiore; Eckhard Flöter; Elena Simone
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Process-driven structural evolution of ovotransferrin during acid-heat-induced fibril formation
deleteFood Structure-Netherlands
IF5.9
delete2026-09-19
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PREAI
deleteXianjiang Ye; Yunping Lan; Zhou Chen; Yuzhong Zheng; Yongping Huang; Bingyu Wang; Shugang Li; Xing Fu
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Effect of soluble starch addition on gel properties and structural properties of preheated egg white protein
deleteFood Structure-Netherlands
IF5.9
delete2026-09-12
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PREAI
deleteMa Yanqiu; Zhang Xiaochen; Liu Qing; Zhang Huajiang; Gao Xin; Liu Yaotong; Yang Xiaoxue
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Effect of calcium-assisted thermal processing on the structure and physicochemical properties of mung bean flours
deleteFood Structure-Netherlands
IF5.9
delete2026-09-07
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PREAI
deleteNadia Lingiardi; César Bruguezi; Marina Antonio; Ruben Maggio; Pablo Pisano; Darío Spelzini; Marina Soazo
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Ultrasound-assisted transglutaminase modification regulates the structure–interface–digestion relationship of basa fish myofibrillar protein-stabilized emulsions
deleteFood Structure-Netherlands
IF5.9
delete2026-09-05
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deleteChanghong Huo; Shuchang Liu; Bo Lu; Yang Yu; Bing Wang; Chris Blanchard; Padraig Strappe; Zhongkai Zhou; Guohua Zhao
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Faba bean protein as egg replacers in sponge cakes: Role of emulsifiers, colloidal properties, and gelation mechanisms
deleteFood Structure-Netherlands
IF5.9
delete2026-08-29
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PREAI
deleteLise 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 mechanism
deleteFood Structure-Netherlands
IF5.9
delete2026-08-25
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PREAI
deleteFang Fang; Wenxuan Cai; Qihui Xiong; Wenqiang Dai; Lihua Huang; Yongjian Cai
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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 starch
deleteFood Structure-Netherlands
IF5.9
delete2026-08-10
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PREAI
deleteXiaojia Zhang; Xue Gong; Qing Zhang; Bingqian Zhang; Xiuli Wu
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Structuring off-flavor-reduced pea and fava proteins into meat analogues via high-moisture supercritical fluid extrusion (SCFX)
deleteFood Structure-Netherlands
IF5.9
delete2026-08-01
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PREAI
deleteHosseini, Abdul Fateh; Gulzar, Saqib; Rizvi, Syed S. H.
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Insight into fine structure of heat-moisture modified black wheat starch and its association with the physicochemical properties
deleteFood Structure-Netherlands
IF5.9
delete2026-07-29
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PREAI
deleteLimin Li; Yuang Cai; Qingfa Wang; Xueling Zheng; Chong Liu; Zipeng Liu
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Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharide
deleteFood Structure-Netherlands
IF5.9
delete2026-07-08
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PREAI
deleteDeqian Ke; Min Yang; Wei Ji
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Structuring fat like tissue for functionality in plant-based meat analogues
deleteFood Structure-Netherlands
IF5.9
delete2026-07-08
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deleteOAAI
deleteR.G.M. van der Sman; A.G. Marangoni
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Interfacial assembly in flaxseed protein and chitosan at oil-water interfaces: Interfacial structure, rheology, and antioxidant properties of Pickering emulsions
deleteFood Structure-Netherlands
IF5.9
delete2026-07-01
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PREAI
deleteZou, Tingting; Chen, Jiazi; Xu, Qingyi; Luo, Yanhong; Wang, Liangbin; Wu, Lei; Zhang, Yuanhong; Bai, Weidong; Zeng, Xiaofang; Li, Guanghui
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Design and characterization of hybrid whey-pea protein bigels for lipid structuring and beta-carotene bioaccessibility
deleteFood Structure-Netherlands
IF5.9
delete2026-07-01
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PREAI
deleteda Silva-Padilha, Marluci Palazzolli; Toledo, Carla Correia da Silva; Galland, Fabiana Andrea Barrera; Hubinger, Miriam Dupas
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Characterization of compound chocolate based on monoglyceride-carnauba wax oleogel
deleteFood Structure-Netherlands
IF5.9
delete2026-06-30
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PREAI
deleteSomayeh Pakseresht; Mostafa Mazaheri Tehrani; Reza farhoosh; Arash Koocheki
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The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure
deleteFood Structure-Netherlands
IF5.9
delete2026-06-30
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PREAI
deleteFrancesca Duggan; Emanuele Greco; Marcello Gigliotti; Eleonora Carini; Francesca Bot
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Changes of aggregation and structural properties of heat-induced gluten by soybean soluble polysaccharides under acidic conditions
deleteFood Structure-Netherlands
IF5.9
delete2026-06-28
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PREAI
deleteTingting 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 foods
deleteFood Structure-Netherlands
IF5.9
delete2026-06-27
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deleteLorenzo De Berardinis; Stella Plazzotta; Baldur Schroeter; Alberto Saitta; Irina Smirnova; Lara Manzocco
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Pressure-induced structural and rheological changes in homogenized agar and agar-collagen fluid gels for dysphagia diets
deleteFood Structure-Netherlands
IF5.9
delete2026-06-19
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deleteOAAI
deleteGintarė Dyglė; Laura Jūrienė; Vilma Petrikaitė; Viktorija Eisinaitė; Daiva Leskauskaitė
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