Journal of texture studies最新文献

{"title":"Crosslinking Soy Protein: Mechanisms, Functional Modification, Applications in Food, and Future Directions","authors":"Tolulope Joshua Ashaolu","doi":"10.1111/jtxs.70070","DOIUrl":"10.1111/jtxs.70070","url":null,"abstract":"<div>\u0000 \u0000 <p>Soy protein (SP) is a sustainable plant-based biopolymer valued for its nutrition, yet its application is often restricted by poor solubility, instability, and reduced bioavailability. Crosslinking overcomes these limitations by forming intra- and intermolecular covalent bonds, thereby altering the protein's structure and functionality. This review analyzes enzymatic (e.g., transglutaminase, laccases), chemical (e.g., genipin, tannins), and physical (e.g., high-pressure, thermal) crosslinking mechanisms. These modifications significantly enhance functional properties, including emulsion stability, gel strength, and water-holding capacity. These improvements enable advanced applications in texturized foods like meat analogs, functional emulsions, active/biodegradable packaging films, and bio-based adhesives. Despite the promising advancements, challenges regarding scalability, cost, off-flavors, and regulation persist. Future directions point towards the integration of hybrid modification techniques, AI-driven process optimization, and the development of smart, bioresponsive materials to fully realize the potential of crosslinked SP as a high-performance, sustainable ingredient in the food and industrial sectors.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146201838","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":"Modeling Texture Properties of Different Chocolate Varieties Using Artificial Neural Networks: Effect of Composition","authors":"Nurcanan Aydin,&nbsp;Filiz Altay","doi":"10.1111/jtxs.70067","DOIUrl":"10.1111/jtxs.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Texture and rheological properties are key properties that play a significant role in consumer acceptance and final product quality of chocolate and should be monitored for product quality control and appropriate process selection. This study proposes a rapid, non-destructive alternative for determining these properties. Artificial neural network (ANN) modeling was applied to predict hardness (output) and apparent viscosity (output) based on chocolate's composition (input). Two models were developed for this purpose: ANN-1 to predict hardness and ANN-2 to predict apparent viscosity. The ANN models were able to predict the properties with good accuracy (ANN-1: <i>R</i>² = 0.95, ANN-2: <i>R</i>² = 0.97) and low mean error (MSE). This study demonstrated its effectiveness as a tool for predicting chocolate properties based on its composition. The resulting neural network model can help chocolate manufacturers predict chocolate's texture and determine its intended use in new product development, thereby improving productivity or product consistency.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146194981","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":"Texture Hardness and Thermomechanical Properties of Nicotine Gum Products","authors":"Pashupati Pokharel,&nbsp;Floyd T. Francis,&nbsp;Fadi Aldeek","doi":"10.1111/jtxs.70068","DOIUrl":"10.1111/jtxs.70068","url":null,"abstract":"<p>A move to offer alternatives to traditional smokeless tobacco and/or cigarettes has led to the development of oral tobacco-derived nicotine (OTDN) products. One such product that has garnered popularity with adult nicotine users is nicotine gum. Nicotine gums have been identified by many as a potential reduced risk option. Understanding the texture and thermomechanical properties of these products is essential for ensuring product quality, manufacturing efficiency, product development, and compliance with standards. In this study, we present a comprehensive texture hardness and thermomechanical characterization of three commercially available 4 mg nicotine gum brands, each made in two flavors. The products are referred to throughout this article as Brand A-Mint, Brand A-Cinnamon, Brand B-Wintergreen, Brand B-Peppermint, Brand C-Cinnamon, and Brand C-Original. Thermal properties were assessed using Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA), while mechanical properties were evaluated via Dynamic Mechanical Analysis (DMA) and Texture Analysis. DSC analysis revealed distinct melting behavior across all nicotine gums. Brand C-Cinnamon showed a single, intense melting peak, while Brand A and Brand B exhibited two to three lower-intensity peaks between 30°C and 100°C. These differences suggest variations in gum matrix crystallinity, likely influenced by composition, sweeteners, and flavoring agents. Texture hardness and viscoelastic analyses showed that Brand A-Cinnamon, Brand B-Wintergreen, and Brand B-Peppermint required more work to chew and break down than Brand A-Mint, Brand C-Cinnamon, and Brand C-Original. Using first-order polynomial extrapolation, we established a robust correlation between texture hardness and storage modulus (<i>R</i>² = 0.90), enabling predictive modeling across temperature ranges. The measured texture hardness and viscoelastic properties closely mirrored consumer perceptions, demonstrating a clear directional alignment with aggregated feedback from a sensory trial and multiple online sources.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12903839/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146180790","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":"How Teapot Materials and Tea Types Affect Flavor, Feelings, and Buying Behavior","authors":"Lin Pei-Ju,&nbsp;Zhang Yi-Xin","doi":"10.1111/jtxs.70066","DOIUrl":"10.1111/jtxs.70066","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the effects of tea types and teapot materials on catechin content and the sensory and emotional responses of tea consumers. Green, oolong, and black teas were brewed using glass, stainless steel, food-grade silica gel, earthenware, and porcelain teapots, with catechin concentrations quantified via high-performance liquid chromatography (HPLC). Twenty tea experts and nineteen novice tea drinkers participated in blind taste tests and completed the Pleasure-Arousal-Dominance (PAD) emotional questionnaire. Results showed that black tea had the highest catechin content, followed by green and oolong teas, and tea brewed in food-grade silica gel teapots yielded the highest catechin concentrations. Experts' taste evaluations were primarily influenced by tea type, whereas novices' perception of umami was significantly affected by teapot material, with earthenware performing best. Both groups reported pleasure in response to sweet, bitter, salty, sour, and umami tastes, with umami particularly enhancing novices' sense of energy and purchase intention. Tea preference rankings were consistent across groups: oolong, black, and green tea. These findings indicate that tea type and teapot material not only affect catechin content but also shape sensory experiences and emotional responses, providing practical guidance for consumer selection and product development in the tea industry.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146142722","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":"Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity","authors":"Anaïs Lavoisier,&nbsp;Alix Rollinat,&nbsp;Rohit Srivastava,&nbsp;Adrien Izzet,&nbsp;Christophe Martin,&nbsp;Anne Saint-Eve,&nbsp;Carole Tournier,&nbsp;Vincent Mathieu,&nbsp;Hélène Labouré","doi":"10.1111/jtxs.70062","DOIUrl":"10.1111/jtxs.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>When lingual tactile sensitivity has received less attention than taste, it plays a critical role in food textural preferences and eating behavior. The anterior tongue, rich in specialized mechanoreceptors, is particularly sensitive to tactile stimuli. This study investigated inter-individual variability in lingual tactile sensitivity and its potential relationship with astringency sensitivity. To this end, three distinct aspects of lingual tactile sensitivity as well as tongue strength were assessed in 39 subjects (26 F, mean age = 35 ± 5 years). The three tactile dimensions included: (i) light touch (assessed with Von Frey monofilaments in a one-point pressure test), (ii) spatial perception (two-point discrimination test), and (iii) roughness sensitivity (using paper coupons with varying grit sizes). Astringency detection thresholds, previously determined using tannic acid solutions, were available for all participants. Results revealed significant inter-individual variability across all tactile measures. Notably, no significant correlations were found between the three different tactile sensitivity tests (light touch, spatial perception, roughness), suggesting that each one captures a distinct aspect of lingual tactile functions. Tongue strength was not associated with either tactile or astringency sensitivity. A key finding was a significant positive correlation between the tannic acid astringency detection threshold and the pressure discrimination threshold, suggesting that astringency sensitivity may involve a tactile component possibly mediated by the slowly adapting mechanoreceptors (SAI and SAII types). However, no relationship was found between astringency sensitivity and roughness sensitivity. The study emphasizes the need for standardized methods to better understand distinct dimensions of lingual tactile sensitivity and their influence on food texture perception.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146119331","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":"Lubrication and Electrochemical Characteristics of Baijiu With Different Qualities","authors":"Guanyu Sun,&nbsp;Min Zhong,&nbsp;Meirong Yi,&nbsp;Jianfeng Chen,&nbsp;Zhixin Shi,&nbsp;Wenhu Xu","doi":"10.1111/jtxs.70065","DOIUrl":"10.1111/jtxs.70065","url":null,"abstract":"<p>The Baijiu market is complex and vast, rapid and effective identification of Baijiu quality will be beneficial to Baijiu production and market management. Here, tribological methods were employed to distinguish Baijiu from varying quality levels based on their physicochemical properties. The nano Zetasizer, atomic force microscope (AFM), rheometer, and contact angle meter were used to characterize the particle size, viscosity, and wettability of Baijiu with different qualities. Results reveal distinct physicochemical properties among different grade Baijiu, affecting their tribological responses. They also significantly depend on the friction pairs and applied loads. These findings demonstrate that tribology offers a rapid and reliable approach for Baijiu quality assessment. Additionally, differences in metal element composition, polarization curves, and electrochemical impedance spectra (EIS) across samples were explored. The comparison between two identification methods further proves the effectiveness and simplicity of the tribology test. This research helps to identify Baijiu quality quickly and simply.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146113457","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":"Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management","authors":"Seh Ling Kwong,&nbsp;Julia Mei Wan Lee,&nbsp;Suk Meng Goh,&nbsp;Valerie Puay Cheng Lim,&nbsp;Simeon Dobrev Stoyanov,&nbsp;Katsuyoshi Nishinari","doi":"10.1111/jtxs.70064","DOIUrl":"10.1111/jtxs.70064","url":null,"abstract":"<p>Transitional foods, as defined by the International Dysphagia Diet Standardization Initiative (IDDSI), are foods that change texture with moisture or temperature. They show promise for dysphagia management, but their clinical use is limited due to unclear guidelines and insufficient understanding of their transitional characteristics. This study aimed to identify key textural attributes of transitional foods through qualitative insights from 15 practicing speech and language therapists in Singapore. Four focus group discussions were conducted, during which participants also evaluated 10 food samples using sensory testing and supplemented by parallel IDDSI testing. Thematic analysis revealed key criteria: rapid transition time (ideally 5–10 s), even texture change, minimal force for breakdown, cohesive bolus formation, and absence of stickiness or mixed consistencies. Foods transitioning with minimal effort, such as baby puff, baby milk biscuit ball, and baked meringue samples, were considered transitional (&gt; 90% participant agreement), while those requiring greater mechanical manipulation or showing uneven transitions, such as cheese puff and chiffon cake, were deemed less suitable (≤ 50% agreement). Discrepancies between sensory evaluations and IDDSI test outcomes, such as for tofu pudding and gelatin jelly, highlighted limitations in current testing protocols, which use a 1-min observation period at ambient temperature and do not account for total mechanical effort. Participants also emphasized the importance of age-appropriate appearance, localized flavors, and practical considerations for implementation. These findings support refining definitions and testing methods for transitional foods and provide foundational data to guide future product development and standardization in dysphagia care.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12857527/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146086222","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":"Descriptive Evaluation of Ready-to-Wear Clothing Textiles","authors":"Wenette Schoeman,&nbsp;Henriëtta de Kock,&nbsp;Lizette Diedericks","doi":"10.1111/jtxs.70060","DOIUrl":"10.1111/jtxs.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Tactile properties of clothing textiles influence consumers' decision-making during clothing selection, buying, and consumption (wear). A descriptive hand evaluation of the tactile properties of ready-to-wear clothing textiles was conducted. Textile students developed descriptors and definitions to describe tactile attributes of 27 ready-to-wear textiles. Principal component analysis revealed three components explaining 83.36% of the tactile variation among the textiles. The tactile attributes explained significant differences (<i>p</i> &lt; 0.01; stickiness, <i>p</i> = 0.09) among textiles. Using the descriptive clothing textile tactile attribute (DCTTA) lexicon, rigid, rough textiles (Denim, Wool Melton) were contrasted to flowy, smooth textiles (Lycra Knit, Viscose Plain Weave). Heavier and warmer textiles (Wool Melton, Felt) were contrasted to lightweight and cool textiles (Chiffon). Insights on the descriptive tactile attributes of a broad range of ready-to-wear clothing textiles, using the lexicon developed, could enable clothing manufacturers and designers to create products with specifically defined sensory attributes. The study contributes to advancing methods for tactile evaluation of clothing textiles. For practicality, the three components revealed by the PCA were simplified for consumer communication to three dimensions, namely (1) soft/flowy versus rough/rigid, (2) crisp/light versus hairy/thick, and (3) smooth/flat versus irregular/bouncy. This study developed a “Hand-Feel Meter” to visually communicate fabric hand in online retail by portraying a specific textile's hand using these three dimensions on slider scales.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146030220","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":"Video Clip Observation During Chewing Influences Intraoral Manipulations, Bolus Properties, and Sensory Perception of Texture","authors":"Daria S. Khramova,&nbsp;Fedor V. Vityazev,&nbsp;Natalya V. Zueva,&nbsp;Alisa K. Sokolova,&nbsp;Elizaveta A. Chistiakova,&nbsp;Sergey V. Popov","doi":"10.1111/jtxs.70063","DOIUrl":"10.1111/jtxs.70063","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated whether distraction during chewing affects oral processing and texture perception of mashed potato samples that differ in textural properties due to the addition of dietary hydrocolloids: pectin, which produces a softer product, and psyllium, which produces a harder one. Twenty-six participants chewed the samples both in a habitual manner (control condition) and while watching a video clip (distracted condition). Electromyography was employed to characterize chewing behavior, including chewing duration, rate, and muscle activity. Salivary flow and bolus characteristics were also assessed. Sensory ratings for hardness, homogeneity, moisture, cohesiveness, adhesiveness, and ease of swallowing were compared between the soft (pectin-containing) and hard (psyllium-containing) samples, as well as between oral processing conditions. During video observation, chewing duration was prolonged. The softer sample was chewed at a slower rate, primarily due to longer intervals between chewing strokes, whereas the chewing rate for the harder sample remained unchanged. Increased suprahyoid muscle activity suggested enhanced intraoral tongue manipulation. These changes in oral processing resulted in a bolus that was softer, less adhesive, and less viscous. Additionally, both salivary flow rate and mucin concentration were reduced during video observation. Changes in sensory perception were most pronounced for the softer sample, which was perceived as softer, more adhesive, and more cohesive under distraction. Overall, distraction during chewing alters intraoral manipulation, leading to boluses with modified properties and affecting texture perception. Further research is warranted to determine whether these findings may pose a risk for overeating starchy foods with a high glycemic load.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146011052","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":"Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear-Thinning Viscoelastic Liquids","authors":"Masanori Yoshida,&nbsp;Taito Inoue,&nbsp;Hiroki Narumi,&nbsp;Masashi Nomura,&nbsp;Takuya Kawaguchi","doi":"10.1111/jtxs.70061","DOIUrl":"10.1111/jtxs.70061","url":null,"abstract":"<div>\u0000 \u0000 <p>A role of the shear-thinning property of thickened liquids used for supporting the dysphagia patients was examined utilizing the rheologically various properties of test liquids. The test liquids prepared through exploration of viscoelastic liquids were a Newtonian viscous liquid and non-Newtonian ones whose shear-thinning levels were different. For these test liquids, the flow experiments were performed with the swallowing model apparatus. The viscous effect in the flows in the apparatus was estimated by Stokes' law of resistance. The elastic effect, in other words, the elastic efficacy in thickening liquid foods, was revealed to be larger with the intensified shear-thinning property.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145989771","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}