Journal of texture studies最新文献_第7页

Prediction of viscoelastic properties of peanut-based 3D printable food ink 预测花生基三维可打印食品油墨的粘弹性能。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-05 DOI: 10.1111/jtxs.12817

Amaresh Kadival, Jayeeta Mitra, Manish Kaushal, Rajendra Machavaram

引用次数: 0

A quantitative information measure applied to texture perception attributes during mastication 一种用于咀嚼过程中纹理感知属性的定量信息测量方法。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-04 DOI: 10.1111/jtxs.12816

Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden, Theo Odijk

引用次数: 0

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut 蒸汽爆炸对槟榔形态、质地和成分特征的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-29 DOI: 10.1111/jtxs.12809

Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen

{"title":"Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut","authors":"Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen","doi":"10.1111/jtxs.12809","DOIUrl":"10.1111/jtxs.12809","url":null,"abstract":"To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.17%–89.28% and 7.03%–34.29%, respectively, and the transverse tensile strength and fiber tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of static friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow–red in color, and showed a damaged microstructure. The contents of free phenol and alkaloids decreased after steam explosion treatment, with free phenols and total alkaloids decreasing from 34.32 mg(GAE)/g and 7.84 mg/g to 21.58 mg(GAE)/g and 6.50 mg/g, respectively, after the A-50 s treatment condition. The steam explosion increased the quantity of phenols, alkaloids, and soluble solids released from the betel nut under the same simulated release conditions of the texture analyzer. The research also showed that increased pressure holding time and explosion pressure enhanced the explosion efficiency, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138460660","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

Methodological approaches to assess tactile sensitivity in the food context—A scoping review 评估食物中触觉敏感性的方法学方法——范围综述。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-28 DOI: 10.1111/jtxs.12813

Martina Galler, Paula Varela

{"title":"Methodological approaches to assess tactile sensitivity in the food context—A scoping review","authors":"Martina Galler, Paula Varela","doi":"10.1111/jtxs.12813","DOIUrl":"10.1111/jtxs.12813","url":null,"abstract":"In contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi-dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer-reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after-swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12813","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138445105","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

A review on stringiness property of cheese and the measuring technique 奶酪的粘稠性及其测定技术综述。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-20 DOI: 10.1111/jtxs.12815

Qai-Yeing Lim, Lai-Hoong Cheng

引用次数: 0

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement 利用录像分析、剪切力和生物电阻抗测量等方法分析冷冻鸡胸肉的适宜解冻点。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-20 DOI: 10.1111/jtxs.12814

Yanqiu Feng, Xinyao Zhu, Peng Wang, Xinglian Xu, Qian Xiao, Xuan Liu, Xianming Zeng, Tinghui Zhao

{"title":"Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement","authors":"Yanqiu Feng, Xinyao Zhu, Peng Wang, Xinglian Xu, Qian Xiao, Xuan Liu, Xianming Zeng, Tinghui Zhao","doi":"10.1111/jtxs.12814","DOIUrl":"10.1111/jtxs.12814","url":null,"abstract":"This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138174588","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

Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation 基于分子动力学模拟的大豆油对鱼糜凝胶的冷冻保护作用及其机理。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-15 DOI: 10.1111/jtxs.12812

Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li

{"title":"Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation","authors":"Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li","doi":"10.1111/jtxs.12812","DOIUrl":"10.1111/jtxs.12812","url":null,"abstract":"The effect of soybean oil (SO) on freeze-thaw (F-T)-treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F-T-treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F-T-treated samples, the gel strength increased from <math>\u0000 <mrow>\u0000 <mn>46.66</mn>\u0000 <mspace></mspace>\u0000 <mtext>to</mtext>\u0000 <mspace></mspace>\u0000 <mn>51.86</mn>\u0000 <mspace></mspace>\u0000 <mi>N</mi>\u0000 <mo>·</mo>\u0000 <mi>mm</mi>\u0000 </mrow></math> (p < .05), the physically bound water was increased from 92.90% to 94.15% (p < .05), and storage modulus was increased from 5939 to 6523 Pa. Triglycerides of SO generated hydrophobic interactions with myosin mainly in carbon chains. Computational results from MD simulations illustrated that the structure of myosin combined with triglycerides was more stable than that of myosin alone during temperature fluctuations (−20 to 4°C). During ice crystal growth, triglycerides absorbed on the myosin surface inhibited the growth of surrounding ice crystals and mitigated the ice crystal growth rate (from 7.54 to 5.99 cm/s). The addition of SO during the F-T treatments allowed myosin to be less negatively affected by ice crystal formation and temperature fluctuations and ultimately contributed to the formation of a more uniform network gel structure.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134649236","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

3D printed meat and the fundamental aspects affecting printability 3D打印肉和影响可打印性的基本方面。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-05 DOI: 10.1111/jtxs.12805

Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa, Rituja Upadhyay

引用次数: 0

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles 悬臂梁弯曲作为一种潜在的方法来确定煮熟的乌冬面条的弹性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-05 DOI: 10.1111/jtxs.12810

Song Jiang, Congmei Xu, Yiyi Jiang, Bin Xu, Shuyi Liu

{"title":"Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles","authors":"Song Jiang, Congmei Xu, Yiyi Jiang, Bin Xu, Shuyi Liu","doi":"10.1111/jtxs.12810","DOIUrl":"10.1111/jtxs.12810","url":null,"abstract":"Elasticity is a critical measure of the eating quality of Udon noodles. To characterize the elasticity of Udon noodles, an instrumental method based on the cantilever beam bending test was established. Firstly, the optimum test parameters were determined. Then, texture profile analysis, compression, tension, and cantilever beam bending methods were used to measure the elasticity of 25 commercial Udon noodles with different shapes and sizes, and the correlations between elasticity obtained by the above instrumental methods and sensory evaluation were analyzed. Finally, how the shape and size of Udon noodles influenced their elasticity was discussed in detail. Within the deflection of 2.0 mm, the force increased approximately linearly with increasing deflection, and moderate loading speed (0.5–1.0 mm/s) should be used in the cantilever beam bending experiments to improve the accuracy of results. The bending stiffness obtained by the cantilever beam bending method exhibited a higher coefficient of variation and stronger correlation with the elasticity of sensory evaluation than other instrumental methods. Furthermore, the Udon noodle sample with a higher size, especially the thickness, had higher elasticity, and the Udon noodle sample with a rectangular cross-section showed higher elasticity than that with a circular cross-section. In conclusion, the bending stiffness determined by the cantilever beam bending method could be used to characterize the elasticity of cooked Udon noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71482915","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

Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism 果实提取物增强黄花鱼鱼糜凝胶行为的理化性质和分子机制。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-11-03 DOI: 10.1111/jtxs.12811

Xinyan Wang, Songyi Lin, Ruichun Wang, Junbo Chu, Liu Dong, Simin Zhang

{"title":"Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism","authors":"Xinyan Wang, Songyi Lin, Ruichun Wang, Junbo Chu, Liu Dong, Simin Zhang","doi":"10.1111/jtxs.12811","DOIUrl":"10.1111/jtxs.12811","url":null,"abstract":"The aim of this study was to investigate the effects of grape seed extract (GSE), acerola cherry extract (ACE), and blueberry extract (BBE) on the physicochemical properties and structure of the yellow croaker surimi gel. In addition, molecular docking and molecular dynamics (MD) simulation were utilized to study the binding mechanism of yellow croaker's fibrillin and fruit extracts. Surimi gel with 1.5% GSE, ACE, and BBE had the highest water holding capacity, hardness, chewability, cohesion, breaking force, breaking distance, gel strength, and densest 3D network structure, according to the experiment's findings. Nevertheless, the cross-linking of proteins in surimi was blocked with the further increase of fruit extract (1.5%–2.0%), and the existing network of surimi was weakened or even destroyed. Three fruit extracts had little effect on the secondary structure of the surimi gel. Besides, hydrophobic and disulfide bonds are the main chemical bonds of croaker surimi. Molecular docking showed that B-type procyanidine (BP) interacted with ASN-183, SER-571, ASP-525, ARG-350, LYS-188, GLU-349, CYS-353, and other active amino acids in croaker protein. Moreover, it can form strong hydrogen bond interaction with ASN-183, SER-571, ASP-525, and ARG-350 at the active sites of protein. The BP-Larimichthys crocea protein system's MD simulation was carried out, and calculations for the simulation's root mean square deviation, root mean square fluctuation, radius of gyration, solvent accessible surface area, and hydrogen bonds were made. It was found that these indices can demonstrate that the BP binding contributes to the stability of the yellow croaker structure.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71424566","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