Food microstructure in the data science era: From images to values

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-05-17 DOI:10.1016/j.foostr.2026.100530

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

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引用次数: 0

Abstract

Quantifying microstructure in foods holds the key to understanding how food materials are hierarchically structured at different length scales. This review highlights the efforts towards quantitative analysis of food microstructure and aims at facilitating the field of food microstructures to move towards a quantitative regime. Consensus on classifications of food microstructure is currently still missing and can therefore lead to multiple interpretations. In addition, the microstructures of foods are widely varied and typically not as clear or distinct as in other disciplines. Data science approaches, including machine learning and deep learning, are not new to the field of image analysis; they are, however, only starting to be used for segmentation and quantification of food microstructure. Overall, the shift in focus to a more quantitative science will in turn move the field towards the rational design of foods, including the tailored design of textural and other structure-related attributes of food.

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数据科学时代的食品微观结构：从图像到价值

量化食品中的微观结构是理解食品材料在不同长度尺度上是如何分层结构的关键。本文综述了食品微观结构定量分析的研究进展，旨在促进食品微观结构领域向定量方向发展。对食品微观结构的分类目前仍缺乏共识，因此可能导致多种解释。此外，食物的微观结构变化很大，通常不像其他学科那样清晰或明显。数据科学方法，包括机器学习和深度学习，在图像分析领域并不新鲜；然而，它们才刚刚开始用于食品微观结构的分割和定量。总体而言，将重点转向更定量的科学将反过来推动该领域走向食品的合理设计，包括对食品的质地和其他结构相关属性的量身定制设计。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.