Journal of texture studies最新文献

Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols 对称单不饱和三酰基甘油晶体行为和结构的评价方法

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-05-15 DOI: 10.1111/jtxs.70023

Juanjuan Chi, Xueying Hou, Meijun Du, Jun Jin, Yafei Zhang

{"title":"Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols","authors":"Juanjuan Chi, Xueying Hou, Meijun Du, Jun Jin, Yafei Zhang","doi":"10.1111/jtxs.70023","DOIUrl":"https://doi.org/10.1111/jtxs.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>Cocoa butters and its equivalents are predominantly comprised of symmetrical monounsaturated triacylglycerols (SUS), namely, SUSfats. The packing of SUS will be changed significantly during crystallization as the polymorphous forms are transferred from <i>α</i>- to <i>β</i>-crystals. The transformation of the SUS-fat phase during crystallization and tempering determines the properties and qualities of final chocolate products. It is important to monitor and determine the crystallization behaviors and crystal structures of SUS-fats at cooling and melting conditions. This review systematically discusses typical tempering procedures of SUS-fats and evaluation methods on their crystallization, mainly crystallization behaviors and kinetics, crystallinity, crystal microstructures, and polymorphism. Differential scanning calorimetry (DSC) is currently widely used to determine crystallization behaviors of SUS-fats, while MultiTherm TC and temperature modulated optical refractometry are typical newly developed approaches for determining their phase transitions. Both crystallization kinetics and crystallinity could be obtained from nuclear magnetic resonance (NMR). Avrami, Gompertz, and Jeziorny are the important models to reveal the number, size, polymorph, and shape of SUS-fat crystals. Polarized light microscopy, scanning electron microscopy, and three-dimensional laser-scanning confocal microscopy are applied to observe morphological changes of fat crystal surfaces, and the order of SUS packing could be extracted from the fractal dimension. Detailed packing and polymorphism information could be obtained from synchrotron X-ray diffraction, DSC, NMR, rheology, infrared spectroscopy, and their combinations. The results contribute to realizing precise control in the manufacture of chocolates, especially tempering and its simplified process.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144074353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Products 植物蛋白在鱼类和肉类类似物开发中的应用

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-05-13 DOI: 10.1111/jtxs.70025

Abdul Rahaman, Samreen Ahsan, Ankita Kumari, Adnan Khaliq, Tariq Mehmood, Muhammad Farhan Jahanghir Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, Xin-An Zeng

{"title":"Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Products","authors":"Abdul Rahaman, Samreen Ahsan, Ankita Kumari, Adnan Khaliq, Tariq Mehmood, Muhammad Farhan Jahanghir Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, Xin-An Zeng","doi":"10.1111/jtxs.70025","DOIUrl":"https://doi.org/10.1111/jtxs.70025","url":null,"abstract":"<div>\u0000 \u0000 <p>Consumer preferences are shifting from traditional animal-derived meat products to plant-based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant-based meals offer textures, flavors, and cooking properties similar to traditional meat and fish, making them a popular choice for those seeking a more sustainable diet. Many cereals and non-cereal-based proteins, including soy, wheat, rice, and corn, are well suited to simulate and mimic the fibrous properties of meat and fish counterparts. Various technologies, including texturization of vegetable protein, extrusion, wet spinning, and 3D/4D printing, are being explored for their role in achieving the desired texture and taste of meat/fish substitutes. Additionally, the bioactive peptides derived from plant co-products are under study, focusing on their solubility, emulsifying, foaming, water/oil holding capacity, surface properties, antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory, and opioid activities. Using cereal and non-cereal ingredients as equivalents to meat and fish offers a promising path toward sustainable, plant-based protein alternatives. Overall, this review provides insight into the development of plant-based fish analogues, highlighting their potential to address sustainability challenges and meet consumer demands for ethical and environmentally friendly food alternatives.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Elasto-Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches 稻米弹性力学性能评价：宏观与微观相结合的方法

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-05-06 DOI: 10.1111/jtxs.70019

Fatemeh Bidadgar, Rasool Khodabakhshian, Mohammad Hossein Aghkhani

{"title":"Elasto-Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches","authors":"Fatemeh Bidadgar, Rasool Khodabakhshian, Mohammad Hossein Aghkhani","doi":"10.1111/jtxs.70019","DOIUrl":"https://doi.org/10.1111/jtxs.70019","url":null,"abstract":"<div>\u0000 \u0000 <p>This research focuses on the measurement of the modulus of elasticity as a key elasto-mechanical property for three Iranian rice varieties—Tarom Hashemi, Anbarbu, and Dom Siah—using macroscopic compression tests and Atomic Force Microscopy (AFM) at the microscopic scale. The results indicated that Anbarbu exhibited the highest modulus of elasticity, reaching 1656.940 MPa at the macroscopic level and 786.102 MPa at the microscopic level. These values represent measurements at different scales and should not be directly compared; instead, they reflect the structural resistance to deformation at each scale. Tarom Hashemi, in contrast, showed lower modulus values, with an average of 1466.263 MPa in macroscopic measurements and 697.630 MPa in microscopic measurements, indicating comparatively lower rigidity. The statistical <i>t</i>-test, conducted at a significance level of <i>p</i> < 0.05, confirmed significant differences between the macroscopic and microscopic measurements, emphasizing the importance of microscopic approaches for understanding detailed structural mechanics. These findings provide valuable insights for tailoring rice processing techniques by highlighting how the modulus of elasticity influences grain breakage and deformation, ultimately aiding in preserving grain quality during post-harvest handling and processing.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates 结合不同方法（包括图像分析）确定高水分挤压-蒸煮挤压物的纤维结构

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-23 DOI: 10.1111/jtxs.70022

Caroline Bondu, Antoine Rouilly, Laurent Labonne, Philippe Evon

{"title":"Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates","authors":"Caroline Bondu, Antoine Rouilly, Laurent Labonne, Philippe Evon","doi":"10.1111/jtxs.70022","DOIUrl":"https://doi.org/10.1111/jtxs.70022","url":null,"abstract":"<p>Several methods are available to characterize the extrudates produced by High Moisture Extrusion-Cooking, including the Anisotropy Index, spectroscopy and scattering measurements, and microscopy measurements. In this study, a new image analysis method of the fibrous structure of extrudates at the macroscale, divided into two tests: the lamellarity and the aspect of the fibration, has been developed and applied to extrudates made from soy concentrate and wheat gluten in various proportions. The combination of these tests with anisotropy index measurements, light microscopy, Confocal Scanning Laser Microscopy, and X-Ray Micro-computed Tomography has firstly made it possible to suggest a definition of the “fibration”, that is, visible fibers. These fibers, quantified with the aspect of the fibration test, might come from the pore walls inside the extrudates, on conditions for which the latter are strong enough to persist when the extrudate is torn. Second, this new image analysis method enabled us to check, as long as the anisotropy index is already greater than 1, if the extrudate can be considered as fibred, depending on whether it breaks or not during the lamellarity test. Lastly, the method has contributed to show that, when wheat gluten is incorporated up to 75% (db), it resulted in a more compact extrudate, harder to delaminate, with less visible fibers than with soy alone. Nevertheless, the heterogeneity of the fibration has led to large standard deviations, and the repeatability of the method varied from 10.6% for lamellarity to 35.3% for difficulty in delaminating when a same extrudate was analyzed from 1 day to the next. In forthcoming work, this method could be tested on extrudate samples produced under the same operating conditions, but for which production day and operator would vary.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate 加载速率对巧克力抗拉强度和断裂应力的影响

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-21 DOI: 10.1111/jtxs.70021

Šárka Nedomová, Vojtěch Kumbár, Jan Trnka, Veronika Šafránková, Renáta Dufková, Jiří Votava, Luděk Hřivna, Jaroslav Buchar

引用次数: 0

Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6” 更正 "撤稿声明：西青霉Pol6中的木聚糖酶GH11对面包制作质量的改善"

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-16 DOI: 10.1111/jtxs.70014

引用次数: 0

An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products 研究水胶体在食品基质中的应用的最新综述：目前对水果、烘焙、肉类和乳制品的见解

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-14 DOI: 10.1111/jtxs.70020

Masud Alam, Ishrat Majid, Sawinder Kaur, Basharat Nabi Dar, Vikas Nanda

{"title":"An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products","authors":"Masud Alam, Ishrat Majid, Sawinder Kaur, Basharat Nabi Dar, Vikas Nanda","doi":"10.1111/jtxs.70020","DOIUrl":"https://doi.org/10.1111/jtxs.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and high-quality food products that meet consumer expectations. Hydrocolloids are used in fruit-based products such as purees, jams, jellies, fruit fillings, juices, and fruit leathers to enhance textural stability by preventing syneresis and improving nutritional value as well as their consumer appeal. In bakery products such as muffins, bread, cakes, and cookies, hydrocolloids enhance thermal stability, texture, and sensory properties while also supporting the development of low-fat formulations. Hydrocolloids act as fat substitutes and texture modifiers in meat-based products, enhancing water retention, emulsion stability, and overall quality. They also help in developing texture-modified foods suitable for individuals with dysphagia. The use of hydrocolloids in dairy products, particularly yoghurts, cheeses, ice-cream, and milk beverages, aims to reduce fat content while retaining creamy texture as well as viscosity and preventing phase separation. This review highlighted recent advancements in hydrocolloid applications, their mechanisms of interaction with food components, and their potential for improving nutritional, textural, and functional properties across various food matrices. By addressing current research gaps and challenges, this work highlighted the important role of hydrocolloids in bringing innovation and sustainability to food product development.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments? 在吞咽障碍住院患者中，浓稠果泥的安全性和有效性如何？

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-13 DOI: 10.1111/jtxs.70017

Kovan Ismael-Mohammed, Mireia Bolivar-Prados, Laura Laguna, Adrian Nuñez Lara, Paula Viñas, Marta Cera, Pere Clavé

{"title":"How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments?","authors":"Kovan Ismael-Mohammed, Mireia Bolivar-Prados, Laura Laguna, Adrian Nuñez Lara, Paula Viñas, Marta Cera, Pere Clavé","doi":"10.1111/jtxs.70017","DOIUrl":"https://doi.org/10.1111/jtxs.70017","url":null,"abstract":"<div>\u0000 \u0000 <p>Background: The therapeutic effect and optimal rheological properties of thick purees for hospitalized patients with oropharyngeal dysphagia (OD) have not yet been settled. Objectives: The objectives of this study were to (a) Quantify the rheological properties of 6 thick purees Texture C, BDA; (b) Determine the biomechanics of oral processing and its effect on the rheological properties; (c) Evaluate the safety and efficacy of swallowing the purees in patients with OD. Methods: Six pureed dishes (30 g) were given to 20 patients with OD aged 84 ± 7.2 years. Oral processing was measured using electromyography. Rheological and textural properties were analyzed before and after oral processing using a rheometer and texture analyzer. The safety and efficacy of swallowing were evaluated using the Volume-Viscosity Swallow Test (V-VST). Results: All dishes met Texture C BDA. Basal shear viscosity at 50s-1 ranged from 1200 to 2200 mPa·s; maximum force, 0.47–0.67 N; cohesiveness, 0.73–0.82; and adhesiveness, 0.77–1.1 N·s. Oral processing reduced shear viscosity and maximum force without altering cohesiveness. To achieve bolus ready-to-swallow, 17–20 mastication cycles (MC) and 15–22 s at 0.98–1.44 MC/S frequency were needed. All purees were significantly safer to swallow (98%–100%) compared to thin liquids (87%) (<i>p</i> < 0.001) and 250 mPa·s nectar fluids (94% <i>p</i> < 0.008). Oral residue prevalence increased to 28% and pharyngeal residue to 21% for purees. Palatability resulted in 40%–60% liking all dishes. Conclusion:This study shows that thick purees within a viscosity range of 1200–2200 mPa·s are a safe treatment for nutritional support for most hospitalized older patients with oropharyngeal dysphagia.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143826780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System 鱼明胶-茶皂素复合乳液体系乳化性能及稳定性研究

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-02 DOI: 10.1111/jtxs.70016

Kaixuan Wang, Shengnan Zhan, Jianyuan Yang, Qiaoming Lou, Tao Huang

{"title":"Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System","authors":"Kaixuan Wang, Shengnan Zhan, Jianyuan Yang, Qiaoming Lou, Tao Huang","doi":"10.1111/jtxs.70016","DOIUrl":"https://doi.org/10.1111/jtxs.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG-TS<sub>0.1%</sub> emulsion had the smallest particle size. TS and FG co-stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil–water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory Investigation of Toothpaste Particle Perception in the Mouth 口腔中牙膏颗粒感知的感官研究

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-04-02 DOI: 10.1111/jtxs.70018

Baran Teoman, Andrei Potanin

{"title":"Sensory Investigation of Toothpaste Particle Perception in the Mouth","authors":"Baran Teoman, Andrei Potanin","doi":"10.1111/jtxs.70018","DOIUrl":"https://doi.org/10.1111/jtxs.70018","url":null,"abstract":"<div>\u0000 \u0000 <p>In this work, we investigated the mouthfeel attributes of toothpaste, specifically particle perception in the mouth that is the root cause of the “grittiness” feeling. Employing panel evaluation, rheology, tribology, and surface characterization techniques, we explored the correlations between particle presence, size, and homogeneity ratings and the rheological and tribological properties of toothpastes. Panel assessments revealed that particle size and homogeneity perception positively influenced particle presence perception. Rheological analyses identified that yield stress and flow index of the pastes obtained by the Herschel–Bulkley model, as well as a high shear viscosity of the diluted (1:2) slurries of these pastes (calculated from power-law at 3000/s) can be used to predict particle perception ratings. Moreover, the coefficient of friction and surface roughness parameters from tribological and surface characterizations are also statistically significant parameters in particle perception in the mouth. We then presented predictive models involving these parameters with high accuracy (<i>R</i><sup>2</sup> > 0.88). These findings provide valuable insights into the physicochemical drivers of toothpaste mouthfeel and contribute to predicting and optimizing consumer experience in product development.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0