LWT - Food Science and Technology最新文献

{"title":"Effects of electron beam irradiation on the structural characteristics, functional properties, antioxidant capacity, and in vitro digestibility of distillers’ grains","authors":"Junlei Chang,&nbsp;Yang Liu,&nbsp;Leizheng Zhang,&nbsp;Keying Zhang,&nbsp;Shiping Bai,&nbsp;Jianping Wang,&nbsp;Yan Liu,&nbsp;Xuemei Ding,&nbsp;Qiufeng Zeng,&nbsp;Gang Jia","doi":"10.1016/j.lwt.2026.120070","DOIUrl":"10.1016/j.lwt.2026.120070","url":null,"abstract":"<div><div>Distillers’ grains (DGs) are nutrient-rich cereal-processing by-products, but their utilization is limited by a recalcitrant fibrous matrix, antinutritional factors, and potential mycotoxin contamination. Electron beam irradiation (EBI) offers a rapid physical alternative that can disrupt fibrous structures and reduce mycotoxins. However, the dose-dependent effects of EBI on the functional properties, in vitro digestibility, and nutritional quality of DGs remain poorly understood. Therefore, this study evaluated the effects of EBI at 0, 5, 10, 20, 40, and 80 kGy on the composition, structure, functional properties, antioxidant capacity, mycotoxin concentrations, and in vitro digestibility of DGs. Increasing EBI doses reduced fiber, tannin, and most amino acid contents linearly, whereas crude protein, gross energy, ether extract, ash, and acid detergent lignin remained unchanged. EBI progressively disrupted the compact fiber matrix and reduced relative crystallinity. Protein solubility, water-holding capacity, and in vitro dry matter, gross energy, and crude protein digestibility reached their highest values at 40 kGy. At 80 kGy, increased β-sheet content coincided with decreased protein solubility and digestibility, suggesting possible adverse protein structural rearrangement. EBI also decreased the concentrations of aflatoxin B1, deoxynivalenol, and zearalenone, whereas antioxidant responses varied among assays. Among the doses tested, 40 kGy produced the most favorable responses for selected functional properties and in vitro digestibility endpoints. Importantly, amino acid losses, particularly those of methionine and proline, and uncharacterized irradiation-derived products warrant further study. Moreover, further nutritional and toxicological studies are needed to establish the suitability of irradiated DGs for practical applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120070"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"From structural modification to enhanced gelation: A comprehensive evaluation of superheated steam-treated quinoa flour in surimi","authors":"Jiebin Cai,&nbsp;Miao Wang,&nbsp;Yuzhen Han,&nbsp;Wei Deng,&nbsp;Zhaonan Wei,&nbsp;Binxiong Liu,&nbsp;Yanqiong Chen,&nbsp;Ting Fang","doi":"10.1016/j.lwt.2026.120013","DOIUrl":"10.1016/j.lwt.2026.120013","url":null,"abstract":"<div><div>Quinoa flour is a nutrient-rich ingredient, but its native structure limits its interaction with surimi proteins. In this study, QF was modified by superheated steam at 120-150°C for 15 min, and its application in silver carp surimi gel was evaluated using potato starch as a positive control. SHS treatment partially gelatinized quinoa starch and altered flour structure, as evidenced by reduced relative crystallinity, decreased gelatinization enthalpy, increased degree of gelatinization, disrupted granular morphology, and improved hydration and pasting properties. Among all treatments, SHS-130 showed the best functional performance, with the highest water absorption capacity, swelling power, and peak viscosity. When incorporated into surimi, SHS-130 QF significantly improved gel strength and water-holding capacity, reaching 611.32 ± 5.50 g mm and 83.80 ± 0.25%, respectively, values comparable to those of the PS group. SEM, LF-NMR, and MRI further confirmed that SHS-130 QF promoted a compact and homogeneous gel network and restricted water mobility. Electronic nose and electronic tongue analyses indicated that SHS-treated QF also improved flavor by reducing bitterness and astringency while enhancing umami and saltiness. These results suggest that moderately SHS-treated QF can serve as a clean-label, nutritionally enhanced starch alternative for high-quality surimi products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120013"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Modification of myoglobin structure and in vitro digestion by phenolic compounds with different structures","authors":"Wei Wang,&nbsp;Xiaomin Wang,&nbsp;Ziyi Zhang,&nbsp;Shumin Yi,&nbsp;Xuepeng Li,&nbsp;Jianrong Li,&nbsp;Chang Zhang,&nbsp;Hongbo Mi,&nbsp;Yanrong Jiang","doi":"10.1016/j.lwt.2026.119883","DOIUrl":"10.1016/j.lwt.2026.119883","url":null,"abstract":"<div><div>The interactions between phenolic compounds and proteins are crucial for the quality and nutritional value of muscle-based foods. However, the influence of phenolic structure on the conformational and digestive properties of myoglobin remains inadequately elucidated. This study systematically investigated the effects of three structurally distinct phenolic compounds—epigallocatechin gallate (EGCG), ferulic acid (FA), and caffeic acid (CA)—on the structural integrity, oxidative stability, and in vitro digestive behavior of a tuna myoglobin model system. Myoglobin was incubated with each phenolic at varying concentrations (0.1, 0.5, and 1.0 μmol/mL), and the resulting modifications were evaluated by a combination of spectroscopic, physicochemical, and microstructural analyses. Our results revealed that EGCG, a galloyl-containing flavonoid, exhibited the most pronounced activity, significantly enhancing the antioxidant capacity of myoglobin, as evidenced by the lowest metmyoglobin formation and carbonyl content. Conversely, all phenolics induced concentration-dependent alterations in myoglobin secondary and tertiary structures, characterized by a reduction in α-helix content and intrinsic fluorescence quenching, with EGCG again causing the most substantial conformational perturbations. Furthermore, these structural modifications directly influenced the in vitro digestibility of myoglobin; EGCG treatment markedly decreased the overall digestibility, likely attributable to the formation of protein–polyphenol complexes that mask enzymatic cleavage sites. Notably, the simple hydroxycinnamic acids (FA and CA) exhibited more moderate effects, suggesting a structure-dependent activity primarily governed by the number of hydroxyl groups and the presence of a galloyl moiety. This study provides compelling evidence that phenolic structure is a critical determinant in modulating myoglobin's physico-chemical properties and digestive fate, offering fundamental insights for optimizing the application of polyphenols in processed meat products to balance their antioxidant benefits with potential impacts on protein bioavailability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119883"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Effects of various reheating methods on the quality changes and warmed-over flavor (WOF) development in pre-cooked goose meat","authors":"Xiaoxuan Liu,&nbsp;Kangling Yan,&nbsp;Hong Wang,&nbsp;Chunpeng Liu,&nbsp;Jing Fu,&nbsp;Peiqun Liu,&nbsp;Juan Yang,&nbsp;Min Qian,&nbsp;Xiaofang Zeng,&nbsp;Weidong Bai,&nbsp;Hao Dong","doi":"10.1016/j.lwt.2026.120003","DOIUrl":"10.1016/j.lwt.2026.120003","url":null,"abstract":"<div><div>With the increasing demand for convenient and ready-to-eat meat products, pre-cooked meat products have attracted considerable attention. Although flavor changes during storage have been studied, the effects of reheating on Warmed-over flavor (WOF) formation in pre-cooked goose meat remain unclear. This study evaluated how four reheating methods affect WOF formation and related changes in oxidation, fatty acids, volatile compounds, and sensory characteristics. Microwave reheating induced the most pronounced lipid oxidation, whereas water-bath reheating showed better oxidative stability and PUFA preservation. The total content of key WOF-related volatiles varied markedly among reheating methods, ranging from 1025.92 to 2473.14 μg/kg, with boiling producing approximately 2.4-fold higher levels than water-bath reheating. These changes were accompanied by distinct flavor profiles and sensory characteristics, and the strong associations between PUFA and WOF-related volatiles highlighted the important role of lipid oxidation in WOF formation. Overall, water-bath reheating showed potential to reduce WOF formation and better preserve the quality of pre-cooked goose meat under the conditions investigated, providing practical guidance for reheating process selection and WOF control in pre-cooked meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120003"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Comparative effects of superchilling, refrigeration and freezing on storage quality, lignification and enzymatic browning of Chimonobambusa utilis shoots","authors":"Qin Li,&nbsp;Manchang Huang,&nbsp;Changkun Wu,&nbsp;Yihe Zhao","doi":"10.1016/j.lwt.2026.120002","DOIUrl":"10.1016/j.lwt.2026.120002","url":null,"abstract":"<div><div>Postharvest lignification and enzymatic browning limit the storage quality of <em>Chimonobambusa utilis</em> shoots. This study evaluated whether superchilling storage (−2.0 ± 0.5 °C), selected according to the experimentally determined initial freezing point of shoot tissue, improved quality retention compared with refrigeration (4.0 ± 0.5 °C) and freezing (−18.0 ± 0.5 °C). Appearance, thawing drip loss, soluble constituents, cell-wall components, absorbance-based PAL, PPO and POD activities, microstructure and multivariate quality profiles were analyzed. On day 24, superchilling maintained better visual quality and showed lower thawing drip loss than freezing (4.46 vs. 18.48 g/hg initial mass). Frozen shoots exhibited pronounced post-thaw microstructural disruption, whereas superchilled shoots retained clearer cellular boundaries and a more organized tissue network. Refrigerated shoots showed progressive quality deterioration, with increased lignin and cellulose accumulation and higher lignification-related enzyme activities. Superchilling moderated PAL, PPO and POD activities, maintained relatively stable soluble components, and was associated with reduced lignification- and enzymatic browning-related deterioration and better-preserved tissue structure. Multivariate analyses further showed that superchilled samples remained closer to the initial quality profile than refrigerated samples. Frozen samples should be interpreted as freeze–thaw-treated tissues. Overall, −2.0 °C superchilling improved storage-quality retention under the tested conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120002"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Synergistic improvement of mare milk yogurt gel properties by ultrasound and whey protein isolate: Multi-Scale analysis and molecular dynamics simulations","authors":"Yifan Niu,&nbsp;Yawen Wang,&nbsp;Junyan Wang,&nbsp;Haohao Li,&nbsp;Yanan Qin","doi":"10.1016/j.lwt.2026.119876","DOIUrl":"10.1016/j.lwt.2026.119876","url":null,"abstract":"<div><div>Mare milk yogurt fermented exclusively with lactic acid bacteria contains no alcohol, making it suitable for a broader consumer base. However, due to low casein content and weak acid-induced protein networks, it suffers from poor gelation. This study aimed to improve gel properties by combining ultrasound (US) pretreatment with whey protein isolate (WPI) as a clean-label strategy and to elucidate the underlying mechanisms using a multiscale approach. Optimal conditions were 400 W ultrasound for 3.5 min with 25 g/L WPI. The combined treatment (US-WPI) increased water holding capacity by 102.6% compared to control. US-WPI significantly reduced particle size compared to WPI alone (1768.8 vs. 2140.1 nm), and enhanced storage modulus and complex viscosity. US cavitation exposed hydrophobic groups and free sulfhydryls, while WPI contributed additional sulfhydryls, leading to the highest disulfide bond content in the US-WPI group. FTIR revealed enhanced hydrogen bonding and increased β-sheet content. CLSM confirmed a denser and more uniform gel network. All-atom molecular dynamics simulations showed that the thermally perturbed κ-casein model exhibited increased conformational disorder, as indicated by an increased random-coil fraction. β-Lactoglobulin retained a β-sheet-rich structure and formed persistent interfacial hydrogen bonds with the selected casein conformation. The β-LG–casein interface showed favorable binding free energies of −57.4 and −40.1 kcal/mol by MM/PBSA and MM/GBSA, respectively. These findings support the “physical activation–chemical crosslinking (disulfide bonds) and non-covalent interactions (hydrophobic interactions and hydrogen bonding)” synergistic mechanism, providing molecular-level insights into clean-label texture improvement of low-protein fermented dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119876"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Utilizing coffee pulp as an ingredient of dough: Influence of polysaccharide rich extract and steam explosion on dough properties and bread baking quality","authors":"Chunyan Zhang,&nbsp;Yu Wang,&nbsp;Shan Nong,&nbsp;Yanan Shi,&nbsp;Xiaohui Liu,&nbsp;Hong Li,&nbsp;Danxia Shi,&nbsp;Wei Zhang","doi":"10.1016/j.lwt.2026.119975","DOIUrl":"10.1016/j.lwt.2026.119975","url":null,"abstract":"<div><div>This study evaluated acid-extracted polysaccharide from coffee pulp (AEP) and steam-exploded coffee pulp (SE-CP) as functional bakery ingredients. The addition of varying proportions of these additives to the model dough significantly increased its water absorption, development time, and stability. Mechanistically, LF-NMR and XRD revealed that both additives reduced the mobility of free water and shifted it toward a less mobile, more tightly bound state, while enhancing water-protein interactions and relative crystallinity. Rheologically, SE-CP functioned as a physical filler. During baking, the addition of 30-50 g/kg AEP significantly reduced bread hardness while maintaining specific volume. Moderate SE-CP (≤200 g/kg) increased dough stability and viscoelastic moduli, and reduced baking loss, indicating improved water retention during baking. However, excessive SE-CP (&gt;200 g/kg) disrupted the gluten network via dilution, negatively impacting loaf volume and texture. However, excessive SE-CP (&gt;200 g/kg) disrupted the gluten network via dilution, negatively impacting loaf volume and texture. Ultimately, AEP and SE-CP exhibited distinct but complementary functionalities, offering a sustainable strategy to valorize coffee by-products for quality-enhanced functional bakery applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119975"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Core-shell structured protein oleogel by chitosan conjugation and curcumin interfacial complexation as fat replacer for Xiaodu quality enhancement","authors":"Yangyang Hu,&nbsp;Limai Tang,&nbsp;Zhuo Wang,&nbsp;Hui Yu,&nbsp;Mingzi Zhu,&nbsp;Yangying Sun,&nbsp;Daodong Pan","doi":"10.1016/j.lwt.2026.119991","DOIUrl":"10.1016/j.lwt.2026.119991","url":null,"abstract":"<div><div>Developing clean-label fat replacers with desired structural and oxidative stability is a challenge for traditional duck meat Xiaodu with high saturated fat. Herein, we fabricated a novel core-shell oleogel based on goose liver protein (GLP) modified by chitosan (CS) conjugation and curcumin (Cur) interfacial complexation; three treated groups including shell modified CS-GLP, core modified GLP_-Cur and their synergy (CS-GLP_-Cur) were compared with the control group (GLP) for 30 % backfat replacement and multidimensional quality. Among them, the core-shell modified CS-GLP_-Cur mostly improved GLP interfacial properties, achieving the smallest emulsion D [4,3], lowest turbiscan instability index and highest oil holding capacity exceeding 85 %. The CS-GLP_-Cur oleogel optimized meat batter rheology, strengthened gel networks <em>via</em> hydrophobic interactions and disulfide bonds, and notably improved centrifugal (86.9 %) and cooking (85.6 %) water retention. Texture analysis showed the replacement maximized the springiness (6.43 mm) and cohesiveness (0.67) with decreased hardness from 187.2 N to 147.4 N. The incorporation of CS-GLP_-Cur yielded consistently the lowest TBARS value of 2.18 ± 0.10 mg/kg over 21 days storage among all groups. Moreover, the core-shell oleogel demonstrated good consumer acceptability with significantly alleviated hexanal off-flavor. This tailored core-shell oleogel offers a feasible strategy to reduce saturated fat while retaining comprehensive quality of duck meat Xiaodu product.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119991"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Utilization of Stropharia rugosoannulata as an alternative food protein: in vitro evaluation of different strains","authors":"Min Xu,&nbsp;Ying Liu,&nbsp;Zheng Li,&nbsp;Lingyu Yang,&nbsp;Gaolei Liu,&nbsp;Yang Xiao","doi":"10.1016/j.lwt.2026.120033","DOIUrl":"10.1016/j.lwt.2026.120033","url":null,"abstract":"<div><div>Edible mushroom proteins have emerged as sustainable alternative proteins characterized by balanced essential amino acid profiles and natural umami properties. However, the effects of strain-specific genetic diversity on the physicochemical behaviors of these proteins requires systematic investigation. Therefore, the nutritional, structural, and functional properties of crude protein extracted from seven strains of <em>Stropharia rugosoannulata</em> were evaluated in this study. Nutritional profiling revealed low lipid contents and abundant essential amino acids across all samples. Furthermore, the crude protein exhibited strain-dependent functional profiles. Protein from strains SA05 and SA09 demonstrated high emulsifying properties, indicating their potential for emulsion-based foods such as mayonnaise. However, protein from the strain SA22 showed the highest foaming capacity, which could be utilized in aerated food systems such as whipped toppings. Multivariate analysis confirmed that these specific functionalities are significantly associated with underlying structural variations. Our findings provide a theoretical basis for utilizing specific strains of <em>S. rugosoannulata</em> mushroom as functional protein ingredients in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120033"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Rheology, tribology and sensory properties of high-protein semi-solid products","authors":"Andrés Viadel,&nbsp;Laura Laguna,&nbsp;Amparo Tárrega","doi":"10.1016/j.lwt.2026.120016","DOIUrl":"10.1016/j.lwt.2026.120016","url":null,"abstract":"<div><div>The development of protein-enriched products, particularly plant-based, is of growing interest but remains challenging because high protein content can significantly modify structural properties. This work aimed to study the impact of incorporating protein on rheological, tribological, and sensory properties of desserts using isolates from different sources (animal and plant-based).</div><div>Five desserts enriched in protein (6.5 g/100g) were prepared using commercial isolates from pea, faba bean, chickpea, lentil, and casein. A conventional dessert (1.5 g/100g protein) was made using milk powder. Rheological (flow behaviour and viscoelasticity) and tribological (friction coefficient) properties were measured. Sensory evaluation was conducted with 105 consumers using a CATA question (26 attributes) and a 9-point liking scale. Penalty analysis quantified the impact of each attribute on liking.</div><div>Increasing protein content significantly affected rheological, tribological, and sensory properties, depending on commercial isolate. Lentil and Chickpea–HP desserts showed higher elasticity and perceived as rough due to protein aggregates. Faba bean–HP dessert showed protein solubilization, reducing elasticity and perceived as watery. Pea–HP dessert displayed intermediate behaviour with partial protein solubilization, perceived as creamy texture. Casein–HP dessert formed aggregation of aggregates, increasing pseudoplasticity, reducing elasticity and perceived as creamy texture. Plant-based desserts showed lower friction, likely due to higher fat content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120016"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}