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Food Structure

IF5.9

论文数409

被引数1656

期刊论文 409

发表时间

Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering 利用X射线散射技术表征高水分挤压成型豌豆蛋白和鸡胸肉中纤维状结构的纳米尺度起源

Food Structure

IF5.9

2026-06-19

PREAI

Sahil Nain; Brian A. Collins; Girish M. Ganjyal

By-products utilization from wheat milling for infant biscuit production 利用小麦制粉副产品生产婴儿饼干

Food Structure

IF5.9

2026-06-18

PREAI

Saeed Moammaei; Amin Seyed Yagoubi; Sepideh Haghighat Kharazi; Fatemeh Kouhsari; Jafar Mohammadzadeh Milani

Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch 组合预处理和酶解以改善红色高粱多孔淀粉的结构和吸附能力

Food Structure

IF5.9

2026-06-18

PREAI

Rui Liu; Gahong Bao; Xinzhu Miao; Jiaxin Zhang; Xue Gong; Xiaojia Zhang; Xiuli Wu

Sea Fennel as a Novel Functional Ingredient in Extruded Snacks: Physical, Techno-functional, Microstructural, Antioxidant, and Sensory Properties 海蓬子作为挤压零食中的一种新型功能性成分：物理特性、工艺功能特性、微观结构、抗氧化和感官特性

Food Structure

IF5.9

2026-06-18

PREAI

Neslihan Bozdogan; Buse Ozdere Yilmaz; Bilge Basturk Berk; Sebnem Tavman; Seher Kumcuoglu

Spectral Confocal Microscopy combined with quantitative image analysis for spatial mapping of insect particle within extruded matrix 共聚焦光谱显微镜结合定量图像分析用于挤压基质中昆虫颗粒的空间映射

Food Structure

IF5.9

2026-06-17

PREAI

Gabriel LE FLEM; Manar HARB; Francine FAYOLLE; Vanessa JURY; Laurence DUBREIL

Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technology 利用静电纺丝技术将黑莓花青素（Rubus spp.）包封在羟丙基甲基纤维素纳米纤维中

Food Structure

IF5.9

2026-06-13

OAAI

Renires dos Santos Teixeira; Kátia Gomes da Silva; Flavia Tayná Serra Silva; Igor Henrique de Lima Costa; Rondinele Nunes de Araujo; Rui Carlos Zambiazi; Álvaro Renato Guerra Dias; Márcia Vizzotto; Cesar Valmor Rombaldi; Leonardo Nora

Infill density mediates human oral breakdown and nutrient digestion kinetics of 3D-printed wheat-pea protein foods 填充密度调节3D打印小麦-豌豆蛋白食品的人体口腔破碎和营养物质消化动力学

Food Structure

IF5.9

2026-06-12

OAAI

Chengyi Yang; Sze Ying Leong; Jessie King; Esther H.-J. Kim; Marco P. Morgenstern; Mei Peng; Kevin Sutton; Indrawati Oey

Encapsulation of Pecan nutshells’ bioactives with hydrocolloids by refractance window drying: design, characterization, and modulated release studies 利用折射窗干燥技术将山核桃壳生物活性物质与亲水胶体包封：设计、表征及调控释放研究

Food Structure

IF5.9

2026-06-03

PREAI

Miguel Esteban Cardona Jimenez; Misael Cortés Rodríguez; Mercedes Perullini; Lina Marcela Agudelo-Laverde; Patricio Román Santagapita

Influence of Hemp Protein Hydrolysates on the Textural, Thermal, Rheological, and Structural Properties of Corn Starch with Varying Amylose Content 大麻蛋白水解物对变异性淀粉的质构、热、流变和结构性质的影响

Food Structure

IF5.9

2026-05-28

OAAI

Gaosheng Wu; Lokesh Kumar; James D. Morton; Hannah Lee

Impact of Chain Length and Parity on the Crystallization Behavior of Fatty Acids: Real-Time Observations and Thermal Analysis 链长和奇偶性对脂肪酸结晶行为的影响：实时观测和热分析

Food Structure

IF5.9

2026-05-26

PREAI

LI Jiaxi; Yudong LIANG; Hong ZHANG; Ruihua GUO; Yanlan BI; Eckhard Flöter; XU Xuebing

Enhancing 3D-Printed Faba Bean Protein Emulsions: The Role of Physical Treatments and pH for Developing Dysphagia-friendly food 增强3D打印蚕豆蛋白乳液：物理处理和pH在开发吞咽困难友好食品中的作用

Food Structure

IF5.9

2026-05-26

PREAI

Xinyi Zhang; Zhi Yang

Oil-based oleogels from yeast Yarrowia lipolytica NRRL Y-1095: enhancing nutritional, rheological and oxidative stability properties 酵母解脂耶罗威酵母NRRL Y-1095制备的油基凝胶：提升营养、流变和氧化稳定性特性

Food Structure

IF5.9

2026-05-23

PREAI

Bruno Roswag Machado; Marcelo Gomes Soares; Rosiane Lopes Cunha; Susan Hartwig Duarte; Lucielen Oliveira Santos

Ultrasonic-assisted pH-shifting treatment enhances the performance and stability of emulsion gels fabricated by glycosylated Spirulina protein-flaxseed gum conjugates 超声辅助pH-移动处理可增强由糖基化螺旋藻蛋白-亚麻籽胶偶联物制备的乳液凝胶的性能和稳定性

Food Structure

IF5.9

2026-05-20

PREAI

Qiaoli Zhao; Tianai Wang; Peijie Liu; Leyi Chen; Xiaofei Liu; Bingbing Song; Saiyi Zhong

Food Microstructure in the Data Science Era: From Images to Values 数据科学时代的食品微观结构：从图像到价值

Food Structure

IF5.9

2026-05-17

OAAI

Ria G. Rodriguez; Ina Folmer; Jens Saalbrink; Miek Schlangen; Diana Soto-Aguilar; Mathias P. Clausen; José C. Bonilla

Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: dependence on potato starch particle size 马铃薯淀粉糊调节甘薯淀粉凝胶的流变学/质构特性：对马铃薯淀粉颗粒尺寸的依赖性

Food Structure

IF5.9

2026-05-15

PREAI

Ruling Sun; Yue Yu; Dengpan Wang; Hongshuai Zhu; Wenhong Sun; Xinhua Xie; Bobo Zhang

Structural, and Functional Characterisation of Texturized Mung Bean, Cowpea, Soy Flours, and Soy Protein Isolates for Meat Analogue Applications 结构与功能特性表征：用于肉替代品应用的纹理化绿豆、豇豆、大豆粉及大豆分离蛋白

Food Structure

IF5.9

2026-05-15

OAAI

Malsha Dinali; Isuru Wijesekara; Rumesh Liyanage; Lisa Newman; Benu Adhikari; Mayumi Silva; Jayani Chandrapala

Soybean protein isolate-based emulsion gels fermented by Bacillus subtilis as fat replacers in beefballs: preparation, characterization, and application 大豆分离蛋白基乳液凝胶作为牛肉丸脂肪替代品：由枯草芽孢杆菌发酵制备、表征及应用

Food Structure

IF5.9

2026-05-08

PREAI

Jinhui Jiang; Rina Wu; Feiyu An; Guoyang Pan; Wenxin Yang; Jing Shi; Wenmin Wang; Xuemeng Yang; Junrui Wu

In Situ Mapping of Cell Wall Biopolymers: Resolving Native Interactions Between Cellulose, Hemicellulose, and Pectin in Potato Through Multimodal Microscopy 原位表征细胞壁生物聚合物：通过多模态显微镜解析马铃薯中纤维素、半纤维素和果胶的原位相互作用

Food Structure

IF5.9

2026-04-30

PREAI

Xiaoyu Chen; Hui Zhang; Xiaowei Shi; Jianhui Xiao; Ling Zhu

Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method 通过模拟加热原位方法探究不同玉米淀粉在糊化过程中多尺度结构与消化性之间的关系

Food Structure

IF5.9

2026-04-29

PREAI

Fei Ge; Di Wu; Xifeng Xia; Luming Peng

Bioaccessibility and prebiotic effect of apple pomace: a promising new functional ingredient 苹果渣的生物可及性和益生元效应：一种有前景的新型功能性成分

Food Structure

IF5.9

2026-04-28

OAAI

Liege Aguiar Pascoalino; Lillian Barros; João C.M. Barreira; M. Beatriz P. P. Oliveira; Filipa S. Reis