Journal of texture studies最新文献

{"title":"A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder","authors":"Amy L. Delaney,&nbsp;Sarah Staskiewicz,&nbsp;Suzanne Evans Morris,&nbsp;Sarah Smith-Simpson,&nbsp;Praveen S. Goday","doi":"10.1111/jtxs.70026","DOIUrl":"https://doi.org/10.1111/jtxs.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>The introduction of food textures in a child's first 2 years of life plays a vital role in growth, nutrition, and feeding development. However, the absence of a standardized texture framework for studying texture progression limits both pediatric feeding research and the ability to diagnose pediatric feeding disorder (PFD) based on age-appropriate expectations. To address this gap, authors Delaney and Goday proposed data sharing from the Nestlé Feeding Infant-Toddler Study (FITS) to explore texture progression and define age-appropriate texture expectations. In response, Nestlé assembled a multidisciplinary panel of feeding experts to create standardized textures but did not provide financial or nonfinancial assistance for this study. This panel integrated literature on global guidelines, texture classification systems, the International Dysphagia Diet Standardization Initiative, food properties, and developmental research. Through an iterative process, they developed a framework with standardized definitions based on food properties. The framework categorizes food textures into five main groups: liquids, purees, mashed solids, chewable solids, and combination foods. These categories are based on food properties (flow rate/cohesiveness, moisture content, firmness, particle size, and particle distribution) and oral motor skills (biting, chewing, tongue force, and tongue control). Each category is further divided into three subcategories. The texture category is determined by how the food is prepared and presented, rather than its original form. This property-based framework offers flexibility in classifying foods based on preparation and presentation, making it ideal for coding existing data and supporting at-home data collection. By establishing a standardized language for food textures, the framework will help fill gaps in normative data, assist in PFD diagnostics, and support future research and clinical applications.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300111","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}

{"title":"Synergistic Effects of Steam Impinged Microwave–Vacuum Blanching on the Textural Behavior of Vegan Patties","authors":"Piyush Sharma,&nbsp;P. P. Sutar,&nbsp;Arun Prasath Venugopal","doi":"10.1111/jtxs.70029","DOIUrl":"https://doi.org/10.1111/jtxs.70029","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study was carried out to understand the effect of the process variables of the combined microwave–vacuum–steam blanching process on the textural behavior of vegan patties. This novel blanching technique was systematically evaluated to optimize parameters, including microwave power density (3.8 W/g), steam duration (3 s), pea-to-potato mash ratio (0.252), patty thickness (0.866 cm), and microwave irradiation time (133 s). Fourier transform infrared (FTIR) spectroscopy was employed to examine molecular-level structural and compositional changes across treated samples, providing insights into protein and starch interactions. Results demonstrated significant improvements in textural properties, attributed to enhanced protein denaturation and starch gelatinization. The study highlights the potential of this innovative technique to produce high-quality plant-based foods by optimizing process efficiency and product functionality. These findings contribute to the research area aimed at advancing sustainable processing methods for the development of vegan products to resemble their traditional counterparts in texture and sensory properties.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256180","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}

{"title":"Salt Reduction in Dough Production: A Comprehensive Review of Quality Changes and Regulation Strategies","authors":"Xinchen Mei,&nbsp;Yajing Qi,&nbsp;Zahoor Ahmed,&nbsp;Zhongwei Chen,&nbsp;Juan Bai,&nbsp;Wenke Xiao,&nbsp;Shuyi Liu,&nbsp;Yi Yao,&nbsp;Bin Xu","doi":"10.1111/jtxs.70032","DOIUrl":"https://doi.org/10.1111/jtxs.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>Sodium chloride (NaCl), one of the most commonly used additives, is used to improve the taste, flavor, shelf-life, and aroma of dough-based products. However, excessive sodium consumption plays a negative role in public health concerns, resulting in chronic diseases like cardiovascular disease (CVD) and hypertension. Therefore, the food industry faces the challenge of manufacturing low-sodium dough-based products while the original quality of the dough-based products does not deteriorate. This review comprehensively summarized the latest published paper on salt reduction in dough-based food over recent years. The role of salt in the production of dough-based food was first discussed. Furthermore, the effects of salt reduction on the quality of dough-based food and the corresponding quality regulation strategies were highlighted. The application of natural components, salt substitutes, and dough-making technologies to improve the quality of dough-based food was also explored. Salt is crucial for texture, flavor, fermentation, and shelf-life of dough-based products. Salt reduction in dough-based foods compromises processing efficiency and product quality. Specific strategies could counterbalance the negative impact of salt reduction on the quality of dough-based food. The natural components (e.g., fruit and vegetable products), salt substitutes (e.g., taste agents), and optimizing the dough-making process (e.g., temperature and pressure) can effectively reduce salt and improve the sensory properties of dough-based products. Future studies could focus on process optimization and evaluating economic feasibility and consumer acceptance.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244483","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}

{"title":"Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking","authors":"Di An,&nbsp;Ming Jin,&nbsp;Xiaoxia Zhou,&nbsp;Bin Xu","doi":"10.1111/jtxs.70031","DOIUrl":"https://doi.org/10.1111/jtxs.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>The evolution of gluten network formation and starch swelling during noodle-making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this study. The findings indicated that the expansion of starch and the development of gluten network exhibited synergistic effects during the processing of dried noodles, while the interaction during cooking was antagonistic. Starch exhibiting high swelling power had the potential to enhance the firmness and stability of the gluten network throughout noodle-making when wheat flour with comparable gluten characteristics. The development of a compact gluten network during dried noodle making could inhibit excessive expansion of starch with high swelling power during cooking. Thus, the chewiness of noodles with a stronger gluten network improved from 2094.92 g.mm to 3182.65 g.mm, corresponding to increased starch swelling power. However, in regard to noodles with less and weaker gluten network, increased starch swelling power had a negative impact on cooked noodle chewiness. Therefore, the cooked noodles with high chewiness and low adhesiveness obtained from wheat flour with high gluten content and strength, as well as high swelling power. In addition, analyzing the local microstructure numerically could elucidate the structural basis of cooked noodle texture. Cooked noodles featured a higher branching rate and more small holes that exhibited better chewiness. As a consequence, the development of a dense gluten network could restrict the over-expansion of starch that possessed high swelling capacity, thereby endowing noodles with enhanced chewiness and reduced adhesiveness.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244482","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}

{"title":"Ultrasound Imaging of Artificial Tongues During Compression and Shearing of Food Gels on a Biomimetic Testing Bench","authors":"Miodrag Glumac,&nbsp;Jean-Luc Gennisson,&nbsp;Vincent Mathieu","doi":"10.1111/jtxs.70030","DOIUrl":"https://doi.org/10.1111/jtxs.70030","url":null,"abstract":"<p>Characterizing the deformations undergone by the tongue during food oral processing could help to better understand how texture sensations are perceived. In this article, we propose to study the potential of ultrasound (US) imaging to monitor the deformations undergone by artificial tongues during compression and shear of agar food gels. Four polyvinyl alcohol cryogels were used as artificial tongues (two levels of roughness and two levels of stiffness), while three agar gels of different concentrations were considered as model foods. Throughout the experiments, US images were acquired from a transducer array positioned underneath the artificial tongue, while force signals were obtained from a multi-axes sensor located above an artificial palate plate. Image analysis first consisted of tracing the contour of the dorsal surface of the artificial tongue. It was thus possible to observe how the deformations are distributed between the artificial tongues and the agar gels and to follow over time the heterogeneity of this distribution along the axis of the transducer array. Then, Particle Image Velocimetry (PIV) analysis was conducted to characterize the velocity fields related to deformations within the artificial tongue. In particular, the horizontal component of the velocity was studied during the shear movements and allowed one to distinguish static and dynamic friction phases, and to highlight the deformation gradients in the bulk of the artificial tongue. Such US method can provide a better understanding of the impact of the mechanical properties of food gels on the stimulation of mechanoreceptors responsible for translating mechanical stimuli into sensory perceptions.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244605","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}

{"title":"Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)","authors":"Yukinori Sato","doi":"10.1111/jtxs.70028","DOIUrl":"https://doi.org/10.1111/jtxs.70028","url":null,"abstract":"<div>\u0000 \u0000 <p>The structural recoverability of white bread was investigated by texture profile analysis (TPA) using the cohesiveness parameters <i>A</i>₂/<i>A</i>₁ (<i>Area</i> ₂/<i>Area</i> ₁). Several simple measurements of structural recoverability were proposed using TPA parameters and the method of the American Association of Cereal Chemists for white bread. At 120 min after the baking of white bread, the <i>A</i>₂/<i>A</i>₁ was 0.9–1.0 values irrespective of the sugar content. Cohesiveness decreased after 1 day at 5°C and fluctuated thereafter; the maximum firmness values, <i>F</i>₁ (<i>Firmness</i> 1) and <i>F</i>₂, increased irrespective of the sugar content. Thus, the addition of sugar during the production of white bread did not affect the <i>A</i>₂/<i>A</i>₁ cohesiveness value. Although the values of <i>F</i>₂/<i>F</i>₁ and <i>CFV</i>_20-2 (<i>Compressive Force Value</i> _20–2)/<i>CFV</i>_20-1 reflected those of <i>A</i>₂/<i>A</i>₁, <i>CFV</i>_20-2/<i>CFV</i>_20-1 had greater potential for commercial application based on the similarity of their numerical values.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244603","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}

{"title":"Efficacy Assessment of Wide-Gap Torque-Type Rheometer for Evaluating Shear-Rate-Dependent Viscosity of Rice Porridge","authors":"Kohei Ohie,&nbsp;Yuji Tasaka","doi":"10.1111/jtxs.70024","DOIUrl":"https://doi.org/10.1111/jtxs.70024","url":null,"abstract":"<div>\u0000 \u0000 <p>Rheological property is a key factor not only in how consumers choose and enjoy foods, but also in ensuring the safe eating and swallowing for dysphagia patients. The rheological measurements of fluid foods containing millimeter-sized ingredients, however, have still been challenging due to the limitations of a standard torque-type rheometer. We herein examine the efficacy of a wide-gap torque-type rheometer for evaluating shear-rate-dependent viscosity of heterogeneous fluid foods containing millimeter-sized ingredients. In addition to numerical validation using a shear-thinning fluid obeying the power law model, the apparent flow curves of silicone oil and carboxymethyl cellulose aqueous solution were compared with those obtained by the standard rheometer. It was also confirmed that the shear-thinning properties of plain, egg, and bean porridge well match those identified by the recently developed velocity-profiling-assisted rheometry. These results reinforce the wide-gap torque-type rheometer to be practical for probing the rheology of the complex fluid foods.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135664","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}

{"title":"Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia Management","authors":"Maryam Aami,&nbsp;Mehdi Farhoodi,&nbsp;Ali Ebrahimi Pure,&nbsp;Soodeh Razaghi Jahromi,&nbsp;Ali Nasirpoor","doi":"10.1111/jtxs.70027","DOIUrl":"https://doi.org/10.1111/jtxs.70027","url":null,"abstract":"<div>\u0000 \u0000 <p>Modification of liquid viscosity using commercial thickeners is a recognized strategy to ensure safe swallowing for patients with oropharyngeal dysphagia. This study investigated the rheological, physicochemical, and sensory properties of functional apple drinks formulated for dysphagia management. Various concentrations of gellan gum (0.042% to 0.050%), inulin (3.5%), maltodextrin (3%), and stevia were tested to optimize the viscosity and sensory characteristics of the drinks. The results indicated that gellan gum concentrations of 0.045%–0.047% and 0.048%–0.050% achieved viscosities corresponding to IDDSI Levels 1 and 2, respectively, making the drinks suitable for dysphagia patients. All samples exhibited time-independent, non-Newtonian, shear-thinning behavior, with the Herschel-Bulkley model providing the best fit for describing flow properties (<i>R</i>² &gt; 0.93). Higher gellan concentrations enhanced apparent viscosity (<i>η</i>a,50), consistency index (<i>κ</i>), yield stress (<i>σ</i>0), and viscoelastic moduli (<i>G</i>′ and <i>G</i>″). Physicochemical properties such as acidity, pH, Brix, and color remained stable during 15 days of refrigerated storage. Clinical trials demonstrated a significant improvement in swallowing function among patients who consumed the thickened drinks. These findings highlight the potential of low-acyl gellan gum to develop functional beverages tailored for dysphagia management, providing both safety and sensory appeal.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108745","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}

{"title":"Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols","authors":"Juanjuan Chi,&nbsp;Xueying Hou,&nbsp;Meijun Du,&nbsp;Jun Jin,&nbsp;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}

{"title":"Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Products","authors":"Abdul Rahaman,&nbsp;Samreen Ahsan,&nbsp;Ankita Kumari,&nbsp;Adnan Khaliq,&nbsp;Tariq Mehmood,&nbsp;Muhammad Farhan Jahanghir Chughtai,&nbsp;Muhammad Adil Farooq,&nbsp;Ibrahim Khalifa,&nbsp;Madiha Wali,&nbsp;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}