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Food Structure-Netherlands

IF5.9
Papers12
Citations
Journal Papers 12
Publication Date
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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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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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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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deleteOAAI
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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Impact of thyme oil enrichment and drying on microstructure and physicochemical quality of pumpkin snacks: A fractal analysis approach
deleteFood Structure-Netherlands
IF5.9
delete2026-05-16
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PREAI
deleteAna Divito; Ma. Roberta Ansorena; Rosario Goyeneche; Nicolás Villagrán dos Santos; Guido Rolandelli; Cristina dos Santos Ferreira; Cintia Mazzucotelli; Pilar Buera; Karina Di Scala
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Microrheological mechanisms of casein-whey protein ratio regulating protein-dominated gel networks and quality correlation in yogurt
deleteFOOD STRUCTURE-NETHERLANDS
IF5.9
delete2026-01-01
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PREAI
deleteMa, Hairan; Wu, Xiuying; Hu, Jiajie; Cai, Huifang; Li, Hui; Li, Hongliang; Bai, Xiaoxia
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Enhancement of surimi gels using phosphorylated cellulose nanofibers
deleteFOOD STRUCTURE-NETHERLANDS
IF5.9
delete2026-01-01
delete0
PREAI
deleteSomia, Berkani; Zhang, Lei; Ren, Ning; Gao, Xue; Shan, Cancan; Cui, Mei; Su, Rongxin; Mwangi, Maina; Huang, Renliang
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