Journal of texture studies最新文献

{"title":"Texture Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical Integrative Review","authors":"Caroline dos Santos Lima,&nbsp;Suzana Caetano da Silva Lannes","doi":"10.1111/jtxs.70094","DOIUrl":"10.1111/jtxs.70094","url":null,"abstract":"<div>\u0000 \u0000 <p>Powdered products for dysphagia are often discussed primarily in clinical terms, yet their performance depends on how texture develops during reconstitution and oral processing. In these systems, wetting, dispersion, hydration, hydrocolloid-matrix interactions, resting time, temperature, and salivary exposure jointly determine whether the prepared bolus will be homogeneous, stable, and functionally appropriate at the time of swallowing. This critical integrative review examines powdered foods for dysphagia from a texture design perspective and brings together evidence on the clinical management of dysphagia, IDDSI implementation, shear and extensional rheology, tribology, powder architecture, and reconstitution science. Electronic searches were conducted in PubMed/MEDLINE, Scopus, Web of Science, and ScienceDirect, with backward and forward citation tracking to capture seminal and recent studies. Taken together, the literature shows that liquids classified within the same IDDSI level may differ materially in flow curve profile, viscoelastic recovery, lubrication, and sensory load, whereas studies on powders show that particle size, agglomeration, porosity, surface composition, solids loading, and mixing protocol govern wetting, dispersion, and structural uniformity. In nutrient-dense matrices, such as systems containing cocoa, dairy ingredients, and fibers, thickener performance is matrix- and time-dependent; therefore, the same nominal thickener dose does not guarantee equivalent oral behavior across different products. The reviewed evidence supports a formulation-driven development agenda in which powder architecture, hydrocolloid choice, preparation instructions, and functional texture verification are optimized in an integrated way. Reconstitutable powders are not inherently superior to ready-to-use products, but they may provide a promising platform for standardization, logistical flexibility, and nutritional densification when reconstitution and oral texture are treated as parts of the same system.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148258484","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":"Correction to “A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation”","authors":"","doi":"10.1111/jtxs.70092","DOIUrl":"10.1111/jtxs.70092","url":null,"abstract":"<p>\u0000 <span>Mo, L.</span>, <span>C. Rector</span>, and <span>J. M. Frostad</span>. <span>2025</span>. “ <span>A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation</span>.” <i>Journal of Texture Studies</i> <span>56</span>, no. <span>6</span>: e70048. https://doi.org/10.1111/jtxs.70048.\u0000 </p><p>In the Funding and Acknowledgments sections, the information for the Mitacs grant was incomplete. It should read as follows: “a Mitacs Accelerate Grant in partnership with Innovestment Partners (IT18125).”</p><p>We apologize for this error.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70092","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148199318","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":"Xylanase Enhanced the Texture and Anti-Digestion Properties of High-Content Chickpea Noodles by Influencing the Protein Network Structure","authors":"Jin Du,&nbsp;Mengya Shen,&nbsp;Sunxiang Ye,&nbsp;Chunsen Wu,&nbsp;Lunan Guo,&nbsp;Jie Yang,&nbsp;Jian-Ya Qian","doi":"10.1111/jtxs.70093","DOIUrl":"10.1111/jtxs.70093","url":null,"abstract":"<div>\u0000 \u0000 <p>Incorporating chickpea into wheat noodles is a promising strategy for reducing starch digestibility, attributed to its low glycemic index. However, the addition of chickpea led to a decline in the texture properties of final products, which poses a significant challenge. Therefore, this study examined the effects of xylanase on both the texture properties and in vitro digestibility of noodles containing 60% chickpea flour—a higher incorporation level than conventionally used. The underlying mechanisms were analyzed from various perspectives, including cooking properties, swelling power, free sulfhydryl groups, and protein secondary structure of noodles. The microstructures of raw and cooked noodles were observed using scanning electron microscopy and confocal laser scanning microscopy, respectively. The results indicated that the addition of an optimal amount of xylanase (0.03%) significantly (<i>p</i> &lt; 0.05) reduced the cooking loss and water absorption ratio of chickpea noodles but increased the swelling power of both raw and cooked noodles. The hardness, chewiness, and cohesiveness of chickpea noodles were enhanced, and the starch digestibility in cooked noodles experienced a decreasing trend. Additionally, the incorporation of xylanase optimized the protein network structures, leading to a denser and more uniform protein network with fewer voids in the noodle structure. Therefore, the appropriate addition of xylanase could improve the compactness of the protein network structure in high-content chickpea noodles, enhancing their texture and anti-digestion properties.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148199447","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":"Mechanical Thresholds and Texture Integrity in Stone Fruits: A Hertzian Contact Approach.","authors":"Sakharam Kale, Prerna Nath","doi":"10.1111/jtxs.70085","DOIUrl":"10.1111/jtxs.70085","url":null,"abstract":"<p><p>Mechanical characterization of fruits is essential not only for postharvest system design but also for understanding texture integrity, which directly influences consumer perception and acceptability. In this study, four stone fruits-aonla, peach, plum, and sapota-were evaluated using quasi-static compression tests. Force-deformation curves were analyzed with Hertzian contact theory to estimate effective and actual elastic moduli, providing quantitative indicators of firmness and tissue resilience. Aonla exhibited the highest firmness (Elastic Limit 69.38 N, Rupture 250 N, E 4.62 MPa), while plum and sapota showed lower thresholds, reflecting softer, more deformable textures. Mechanical strength correlated strongly with pulp-to-stone ratio and moisture content, parameters that shape consumer-perceived juiciness and resistance to bruising. Hertzian analysis proved a robust predictor of fruit texture and mechanical resistance, offering quantitative descriptors that bridge engineering mechanics with sensory quality. These findings provide actionable insights for fruit-specific handling, storage, and processing systems aimed at preserving desirable textural attributes.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70085"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147775013","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":"Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour Bread.","authors":"Sukhmandeep Kaur, Arashdeep Singh, Gurkirat Kaur, Antima Gupta, Hanuman Bobade","doi":"10.1111/jtxs.70076","DOIUrl":"10.1111/jtxs.70076","url":null,"abstract":"<p><p>This study examines the impact of ozonation on the baking and textural properties of bread made from ozonated Whole wheat flour (WWF). Flour was treated with ozone at 3 L/min for 5, 15, and 25 min to evaluate its effect on bread quality. Dough rheology indicated non-Newtonian behavior, with increasing ozonation time reducing viscosity. Farinographic analysis showed improved dough characteristics at 5-15 min of ozonation, with increased dough stability, increased dough development time, reduced softening, and decreased mixing tolerance index (MTI). However, at 25 min, dough stability and development time declined, MTI and degree of softening increased, indicating quality deterioration. Ozonation enhanced bread characteristics, increasing specific volume and oven spring at 5-15 min. Moreover, bake absorption increased, while bake loss decreased with increase in ozone exposure. The brightness (L*) value increased, while a* and b* values of crumb and crust decreased indicating degradation of pigments by ozonation. The textural properties show that the bread made from 15 min ozone exposure flour has softer texture having lowest hardness value as compared to other breads. FTIR spectra confirmed presence of molecular interactions and functional groups in both crumb and crust of breads. Overall, up to 15 min of ozonation enhanced bread-making properties, yielding bread with superior volume and texture, whereas longer exposure adversely affected bread quality.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70076"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147816741","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":"Impact of Different Mechanical Treatments on the Microstructure and Gelling Properties of Peruvian Squid Protein-Polysaccharide Composite Gels.","authors":"Li Hongyi, Wang Shuaiqian, Liang Hao, Xue Yong","doi":"10.1111/jtxs.70081","DOIUrl":"10.1111/jtxs.70081","url":null,"abstract":"<p><p>Peruvian squid myofibrillar protein exhibits poor heat-induced gel strength, which restricts its high-value utilization. To address this limitation, we integrated protein-polysaccharide composite gel formation with physical modification as a potential strategy. This study systematically compared three mechanical treatments-high-pressure homogenization (HPH), colloid milling (CM), and wet comminution (WC)-to elucidate their distinct impacts on the microstructure, rheological properties, and water distribution of the composite gels. HPH (80 MPa) produced uniform sub-micron protein aggregates (400-600 nm) and enhanced molecular flexibility (β-turn: 34.48%), leading to a homogeneous gel network with the highest strain tolerance. In contrast, CM induced rapid, non-specific protein aggregation dominated by rigid β-sheets, resulting in a brittle network with the lowest strength and the most severe water loss (immobile water PT22: 0.80%). WC generated a particle-filled composite structure from large micro-agglomerates (> 5000 nm); consequently, its high hardness (78.63 N) was attributed to the mechanical resistance of these hard filler particles rather than an integrated gel network. In conclusion, among the methods tested, HPH is the most suitable for creating flexible and homogeneous gels. This study provides a mechanistic basis for selecting physical modification technologies to tailor the texture of protein-polysaccharide gels, thereby facilitating the sustainable and high-value utilization of underutilized aquatic resources like Peruvian squid.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70081"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147774987","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":"Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre-Gelatinized Pearl Millet Flour.","authors":"Asmita Sharma, Hanuman Bobade, Bhupinder Jhans, Arashdeep Singh, Saeffi Dhawan","doi":"10.1111/jtxs.70083","DOIUrl":"10.1111/jtxs.70083","url":null,"abstract":"<p><p>This study investigated the effect of pre-gelatinized pearl millet flour (PGPMF) supplementation on the quality characteristics of native pearl millet flour and bread prepared from the blends. The PGPMF was prepared by steaming the pearl millet grains, followed by drying and milling. The PGPMF was substituted in the native pearl millet flour in varying proportions and blends were characterized for quality parameters. The bread was prepared from the blends and assessed for quality characteristics. The PGPMF substitution improved the hydration properties of blends and reduced the water solubility index by 28.9%. The PGPMF reduced the emulsion capacity and foaming ability of the blends, while it improved the freeze-thaw stability by 30.6%. The rheological analysis of blends confirmed their shear-thinning behavior, and FTIR spectra indicated broadening of OH stretching bands and improvements in the amorphousness. The PGPMF substitution amended the physical attributes of prepared bread with a significant enhancement in crumb structure. The in-vitro starch digestibility and protein digestibility increased considerably with the substitution of PGPMF. The firmness of bread decreased by 36% and its springiness increased from 0.26 to 0.35 with the substitution of PGPMF. The scanning electron micrography revealed a porous and uniform matrix in PGPMF substituted breads. The substitution level of 40% PGPMF was identified as optimal, resulting in significant improvements. These findings indicate that PGPMF effectively addresses the rheological limitations of pearl millet, improving bread quality, thereby supporting the development of millet-based, gluten-free, and shelf-stable bakery products.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70083"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147775010","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":"Correction to \"Effects of Food Characteristics on Masticatory and Swallowing Functions in Healthy Young Adults\".","authors":"","doi":"10.1111/jtxs.70086","DOIUrl":"10.1111/jtxs.70086","url":null,"abstract":"","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70086"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13484094/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147816763","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":"Blanching Effects on the Quality of Jumbo Squid (Dosidicus gigas): Textural, Structural and Proteomic Analysis.","authors":"Ying Liu, Xinxin Fan, Feiyang Chen, Haixia Yu, Shengnan Zhan, Wenge Yang, Changrong Ou, Ronglong Jiang, Tao Huang","doi":"10.1111/jtxs.70090","DOIUrl":"10.1111/jtxs.70090","url":null,"abstract":"<p><p>This study investigated the effects of blanching temperatures (65°C, 75°C, 85°C, and 95°C) and time (3, 5, and 7 min) on the muscle quality of Jumbo Squid (Dosidicus gigas), focusing on quality attributes, protein physicochemical characteristics and quantitative proteomics. It showed that the moderate blanching conditions, particularly 85°C for 5 min, improved color, texture, and in vitro digestibility while minimizing excessive thermal damage aligning with sustainable and precision thermal processing principles. Heat treatment induced protein denaturation, as evidenced by reducing α-helix content, increasing hydrophobicity and disulfide bond formation, which collectively affected texture and water-holding capacity. Proteomic analysis further validated the observed physicochemical and textural alterations, identifying structural proteins such as actin and tropomyosin whose expression levels were significantly correlated with changes in color, texture, and cooking loss. This study provides novel insights into the structural-functional relationships of squid proteins under mild blanching conditions, contributing to the industrial standardization of squid-based ready-to-eat products.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":"e70090"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148031523","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":"Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties","authors":"Aditya Shree,&nbsp;Aditi Sharma,&nbsp;Yograj Bist,&nbsp;Sukhcharn Singh","doi":"10.1111/jtxs.70091","DOIUrl":"10.1111/jtxs.70091","url":null,"abstract":"<div>\u0000 \u0000 <p>The development of gluten-free pasta with acceptable cooking and textural quality remains challenging due to the absence of a gluten network. In this study, gluten-free pasta was formulated using germinated proso millet flour (GPMF) with the incorporation of different hydrocolloids (guar gum (GG), gum acacia (GA), and xanthan gum (XG) at 1 and 2 g/100 g levels) to improve functional properties. Durum wheat semolina (DWS) pasta was used as the reference sample. The effects of hydrocolloid addition on pasting behavior, cooking quality, texture, color, and microstructure were evaluated. Pasta prepared from GPMF exhibited a shorter optimum cooking time (4.36–5.91 min) compared to the semolina sample (8.76 min). Hydrocolloid addition reduces the gruel loss from 3.46% (GMPF) to 2.08% in the XG2 sample, while increasing water absorption (up to 149.86%) and swelling index (up to 2.11). Texture analysis showed an improvement in uncooked pasta hardness from 1.50 N (GPMF) to 16.73 N in XG2, and an increase in cooked pasta firmness from 0.16 to 0.53 N. Color analysis revealed lower lightness and yellowness in GPMF pasta compared to semolina, while hydrocolloid incorporation improved visual appearance. FTIR analysis confirmed the presence of characteristic starch and protein functional groups, indicating changes in intermolecular interactions without the formation of new chemical bonds. SEM micrographs show hydrocolloid addition promoted the formation of a more compact and continuous starch-protein-hydrocolloid matrix after cooking. This study highlights the potential of germinated proso millet as a value-added ingredient for nutritionally balanced gluten-free pasta products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148055075","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}