Food Structure-Netherlands最新文献

{"title":"Insight into fine structure of heat-moisture modified black wheat starch and its association with the physicochemical properties","authors":"Limin Li,&nbsp;Yuang Cai,&nbsp;Qingfa Wang,&nbsp;Xueling Zheng,&nbsp;Chong Liu,&nbsp;Zipeng Liu","doi":"10.1016/j.foostr.2026.100554","DOIUrl":"10.1016/j.foostr.2026.100554","url":null,"abstract":"<div><div>Heat-moisture treatment (HMT) was used to modify black wheat starch in this work. The modulation of its fine structure on the physicochemical properties was investigated. HMT with moisture content (MC) of 15% enlarged its crystalline lamellae and improved packing perfection of double helices. It caused less molecular weight (Mw) loss. Therefore, it resulted in the greatest hot-water swelling power and peak viscosity. Owing to its comparatively higher proportion of A + B₁ chains and higher degree of branching, its gel springiness was comparable to control. Higher-MC HMT induced loosening of amorphous lamellae, more breakage of hydrogen bonding and dissociation of double helices, and greater Mw loss. The structural disordering and molecular degradation increased starch solubility, reduced its pasting viscosities, and weakened gel texture. Nevertheless, higher-MC HMT promoted the formation of starch-phenolics inclusion complexes, endowing starch with anti-retrogradation capacity. This paper provided new insights for the association of starch fine structure with its physicochemical properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100554"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148642571","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":"Spectral confocal microscopy combined with quantitative image analysis for spatial mapping of insect particle within extruded matrix","authors":"Gabriel Le Flem,&nbsp;Manar Harb,&nbsp;Francine Fayolle,&nbsp;Vanessa Jury,&nbsp;Laurence Dubreil","doi":"10.1016/j.foostr.2026.100541","DOIUrl":"10.1016/j.foostr.2026.100541","url":null,"abstract":"<div><div>In recent years, the development of food products has undergone significant transformations, driven by the introduction of new raw materials such as plant-based proteins, insect proteins, alternative fats, and innovative fibers. These advancements aim to meet the growing consumer demand for healthier, more sustainable, and ethically sourced products. However, integrating these novel ingredients presents challenges that go beyond product formulation. Microscopy is a widely used technique for analyzing the microstructure of these emerging food products. However, sample preparation for microscopy can introduce artifacts due to the specific requirements of the methodology. In this study, confocal spectral laser microscopy (CLSM) was used as an effective, label free tool for characterizing a food product made from insect-based extrudates. A dedicated workflow combining spectral autofluorescence imaging with quantitative image analysis was developed to discriminate insect-derived components from the surrounding extruded matrix. By exploiting the intrinsic autofluorescence of the different phases, the approach enables spatial mapping of insect particles within the hydrated matrix, including insect particle detection, particle area measurement, and spatial distribution analysis. This combined spectral and quantitative framework provides new insights into the microstructural organization of insect-enriched extrudates and provides a valuable framework for the detailed structural analysis of alternative protein sources, supporting the development of new meat analogues. was used as an effective, non-destructive tool for characterizing a food product made from insect-based extrudates. Label-free sample preparation, spectral imaging settings, and image processing techniques were developed to explore the spatial distribution of insect components within the extruded matrix, utilizing their inherent autofluorescence. This approach provides a valuable framework for the detailed structural analysis of alternative protein sources, supporting the development of new meat analogues.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100541"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528074","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":"Regulatory mechanisms of differently hydrolyzed yeast protein products on the multi-scale structure, rheological properties, and in vitro digestibility of rice starch","authors":"Xiaojia Zhang,&nbsp;Xue Gong,&nbsp;Qing Zhang,&nbsp;Bingqian Zhang,&nbsp;Xiuli Wu","doi":"10.1016/j.foostr.2026.100556","DOIUrl":"10.1016/j.foostr.2026.100556","url":null,"abstract":"<div><div>To investigate how yeast protein hydrolysates (YPH) regulate the digestibility of rice starch (RS), yeast protein (YP) was hydrolyzed with either Alcalase or pepsin for 60, 120, or 180 min to obtain hydrolysates with different molecular-weight profiles, which were then blended with RS to systematically evaluate their effects on multi-scale structure, rheological properties, and <em>in vitro</em> digestibility. The results showed that the incorporation of YPH significantly inhibited starch swelling and amylose leaching, and promoted the ordered rearrangement of starch molecules. Compared with pepsin hydrolysates, Alcalase hydrolysates (YPH-Alc) contained a higher proportion of low-molecular-weight peptides, with peptides &lt; 5 kDa accounting for 68.20–80.67%. YPH-Alc also exhibited reduced particle size and PDI, together with increased absolute ζ-potential and solubility, thereby improving peptide dispersion in the aqueous phase and the accessibility of interaction sites. Intermolecular force analysis showed that YPH-Alc participated in the formation of the starch composite matrix mainly by enhancing hydrogen bonding and hydrophobic interactions. Among the samples, RS-Alc180 showed the highest hydrogen-bonding contribution and increased the relative crystallinity of starch to 10.43%. These changes led to a denser gel network, stronger viscoelasticity, and restricted water mobility. <em>In vitro</em> digestion analysis showed that the sample prepared with 180 min of Alcalase hydrolysis (RS-Alc180) exhibited the greatest resistance to digestion, with rapidly digestible starch decreasing to 61.83% and resistant starch increasing from 17.50% to 26.62%. Overall, moderate Alcalase hydrolysis generated more low-molecular-weight peptides and regulated starch digestibility at multiple levels by inducing \"matrix rigidification\", thereby providing a theoretical basis for the development of low-GI starch-based foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100556"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148737395","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":"The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure","authors":"Francesca Duggan,&nbsp;Emanuele Greco,&nbsp;Marcello Gigliotti,&nbsp;Eleonora Carini,&nbsp;Francesca Bot","doi":"10.1016/j.foostr.2026.100550","DOIUrl":"10.1016/j.foostr.2026.100550","url":null,"abstract":"<div><div>The modulation of ionic strength represents an effective strategy to tailor the techno-functional properties of plant protein–based foods. This study investigated the effect of sodium chloride (NaCl) addition (0–0.4 M) to the gelation behaviour of pea protein-based emulgels. Increasing ionic strength up to 0.2 M promoted electrostatic screening, leading to the formation of an elastic, hard texture. This was reflected in larger and more uniformly distributed protein aggregates, along with a significant increase at 0.2 M in hardness (2.73 N) and elastic modulus (4.8 ∙ 10 ³ Pa) compared to 0 M emulgels (1.60 N and 1.36 ∙ 10 ³ Pa). At the molecular scale, 0.2 M enhanced proton mobility within protein- and starch-associated water domains, indicating greater network flexibility during gel formation. In contrast, increasing NaCl concentration from 0.2 to 0.4 M resulted in weakened mechanical properties, with reduced hardness and elastic modulus (2.06 N and 3.7 ∙ 10 ³ Pa, respectively), accompanied by lower proton molecular mobility as the displayed by the NMR population abundance, consistent with network tightening. Large amplitude oscillatory shear rheology revealed an earlier onset of energy dissipation and increased susceptibility to structural breakdown at 0.4 M. Strong correlations (r &gt; 0.93) among springiness, yield point, and ¹H NMR relaxation parameters confirmed that springiness and molecular protons dynamics are driven by the same salt-dependent structural transitions. This study identifies an optimal ionic range for strengthening pea protein emulgels and provides a practical route for designing plant-based gel systems with tailored structure through controlled salt adjustment.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100550"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527987","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":"Changes of aggregation and structural properties of heat-induced gluten by soybean soluble polysaccharides under acidic conditions","authors":"Tingting Hong,&nbsp;Yedong Feng,&nbsp;Na Yang,&nbsp;Yamei Jin,&nbsp;Dan Xu,&nbsp;Fengfeng Wu,&nbsp;Xianfeng Zhong,&nbsp;Guidong Huang,&nbsp;Xueming Xu","doi":"10.1016/j.foostr.2026.100549","DOIUrl":"10.1016/j.foostr.2026.100549","url":null,"abstract":"<div><div>This study investigated the effects of soluble soybean polysaccharides (SSPS) and acidic conditions on the structural and functional properties of wheat gluten during thermal processing. SSPS treatment maintained a higher degree of structural order by stabilizing α-helix domains at moderate temperatures. Acidic conditions (pH 4.5) promoted protein unfolding and aggregation, as evidenced by elevated β-sheet content and reduced random coil fractions at 95°C. The combined application of SSPS and acid significantly altered the heat-induced aggregation behavior of gluten, as reflected by a lower degree of aggregation and higher gliadin extractability. This combined treatment resulted in a more porous, fragmented, and discontinuous gluten network at the microstructural level, as supported by CLSM and SEM observations. Rheological measurements further showed that SSPS- and acid-treated samples exhibited a lower peak G′, indicating a reduction in macroscopic network elasticity and rigidity. These findings indicate that SSPS under acidic conditions redirected the heat-induced aggregation pathway of gluten and modulated its network assembly across multiple structural levels, providing a structural basis for tailoring the texture and stability of acidified wheat-based products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100549"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528071","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":"Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technology","authors":"Renires dos Santos Teixeira,&nbsp;Kátia Gomes da Silva,&nbsp;Flavia Tayná Serra Silva,&nbsp;Igor Henrique de Lima Costa,&nbsp;Rondinele Nunes de Araujo,&nbsp;Rui Carlos Zambiazi,&nbsp;Álvaro Renato Guerra Dias,&nbsp;Márcia Vizzotto,&nbsp;Cesar Valmor Rombaldi,&nbsp;Leonardo Nora","doi":"10.1016/j.foostr.2026.100538","DOIUrl":"10.1016/j.foostr.2026.100538","url":null,"abstract":"<div><div>Blackberry (<em>Rubus</em> spp., cv. BRS Cainguá) is a significant source of anthocyanins, especially cyanidin-3-glycoside, compounds recognized for their antioxidant activity, but with limited stability against environmental factors. This study aimed to incorporate blackberry anthocyanins into HPMC nanofibers obtained by electrospinning, with a view to obtaining a nanostructured material capable of preserving the bioactive fraction. Nanofibers were produced without extract (control) and with 5–20% (w/w) extract incorporation. The samples were characterized in terms of morphology, thermogravimetric properties, functional groups, wettability, and antioxidant capacity. The nanofibers presented homogeneous morphology and average diameters between 101 and 191 nm. FT-IR spectroscopy indicated intermolecular interactions between the hydroxyl groups of HPMC and anthocyanins, resulting in encapsulation efficiencies greater than 95% for concentrations up to 15%. TG/DSC analyses showed that encapsulation increased the initial degradation temperature of the extract from 135 °C to 173–175 °C (approximately 30%) and altered the thermal profile, indicating interactions with the HPMC matrix and improved thermal stability. The incorporation of the extract increased the hydrophilicity of the membranes, as reflected in the reduction of the contact angle, although antioxidant activity increased with extract concentration, nanofibers showed lower values than the free extract, suggesting reduced immediate bioactive compound availability due to encapsulation. PCA indicated that the formulation with 15% extract presented the best balance between structural stability and bioactivity. The results demonstrate that HPMC nanofibers incorporated with blackberry anthocyanins constitute a promising system for application as a functional ingredient.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100538"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527983","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":"Developing coating strategies for microaerogel beads to modulate bioactive release in foods","authors":"Lorenzo De Berardinis,&nbsp;Stella Plazzotta,&nbsp;Baldur Schroeter,&nbsp;Alberto Saitta,&nbsp;Irina Smirnova,&nbsp;Lara Manzocco","doi":"10.1016/j.foostr.2026.100548","DOIUrl":"10.1016/j.foostr.2026.100548","url":null,"abstract":"<div><div>The potential of aerogels, highly porous materials with an extensive surface area, to be used as ingredients able to load, protect and deliver bioactive compounds in food has recently attracted significant attention. However, the open-porosity of aerogels favours rapid absorption of both water and digestive fluids, triggering structural collapse and uncontrolled release of the loaded bioactives. In this study, a hydrophobic coating layer was used to finely modulate bioactive release from aerogels. To this aim, aerogel beads were prepared by gelling whey proteins at the isoelectric pH, followed by solvent exchange and supercritical-CO₂ drying. The resulting beads showed the typical whey protein microaerogel structure, with interconnected globular particles and a defined mesoporous network, providing a specific surface area of 27 m²/g estimated by QSDFT analysis, which was suitable for bioactive loading. The microaerogel beads were loaded with vanillin, selected as a representative bioactive molecule, and dip-coated in an ethylcellulose (EC) ethanolic solution at varying concentrations (1, 5, and 10 g/100 g). Coating application resulted in the formation of a protective coating layer, with thickness increasing with the EC concentration in the dipping solution, and this led to a marked reduction in the accessibility of microaerogel mesoporosity to N₂ sorption. Uncoated beads exhibited rapid Fickian diffusion of vanillin, while coating application shifted the transport mechanism toward a slower, barrier-controlled mass transfer. These results support aerogels as innovative food-grade delivery systems for controlled release of compounds with target functionalities in foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100548"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528069","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":"By-products utilization from wheat milling for infant biscuit production","authors":"Saeed Moammaei,&nbsp;Amin Seyed Yagoubi,&nbsp;Sepideh Haghighat Kharazi,&nbsp;Fatemeh Kouhsari,&nbsp;Jafar Mohammadzadeh Milani","doi":"10.1016/j.foostr.2026.100543","DOIUrl":"10.1016/j.foostr.2026.100543","url":null,"abstract":"<div><div>Infant cereals are an important energy source for infants' nutrition and serve as the basis for weaning from 6 to 36 months of age. One key consideration in producing infant cereal is selecting the optimal wheat flour, as it significantly impacts the quality of the final product. Second-grade flour passages (FD) are considered by-products of the wheat milling process, extracted through pneumatic aspiration in a multi-stage grinding process. The objective of this study was to evaluate the feasibility of developing an infant food biscuit using FD flour. When milled under the same conditions, FD flour demonstrated a higher protein content and ash levels compared to the break and reduction flour passages. The FD flour replacement moderately increased the extensibility parameter, which is desirable for infant biscuits. Biscuits produced with the second-grade flour led to the production of denser biscuits due to its ability to retain oil during the baking process. The biscuits made from the FD sample required significantly less force to break than the other samples, making them more suitable for infants in the form of cereal puree. The FD biscuit sample reflected the lowest thickness (4.8 ± 0.16^b mm) among the treatments, which was in accordance with the distance to break. The higher starch content in the FD flour and biscuit samples resulted in an increase in available starch for gelatinization, thus raising the gelatinization enthalpy. Additionally, CLSM observation proved that as the proportion of second grader flour increased, the starch content in the biscuits rose, indicating the presence of a larger number of starch granules. The FD sample was the only flour passage that exhibited the lowest energy value (121 ± 0.05^c × 10⁻⁴ J) in comparison with break and reduction passages.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100543"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528032","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":"Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch","authors":"Rui Liu,&nbsp;Gahong Bao,&nbsp;Xinzhu Miao,&nbsp;Jiaxin Zhang,&nbsp;Xue Gong,&nbsp;Xiaojia Zhang,&nbsp;Xiuli Wu","doi":"10.1016/j.foostr.2026.100542","DOIUrl":"10.1016/j.foostr.2026.100542","url":null,"abstract":"<div><div>Currently, porous starch production mainly employs single enzymatic hydrolysis, often resulting in low efficiency and uneven pore distribution. In this study, three pretreatment methods were employed to modify red sorghum starch: freeze-thaw (-15 °C for 3 h/60 °C for 15 min), moist-heat annealing (83.33% moisture content at 30 °C for 24 h), and partial pregelatinization (75 °C for 1 min). These pretreatments were combined with composite hydrolysis using a mixture of <em>α</em>-amylase and amyloglucosidase (1:5, w/w). Among these, partial pregelatinization proved to be the most effective method, significantly enhancing the water and oil absorption capacities of the starch to 1.70 ± 0.08 g/g and 2.25 ± 0.16 g/g, respectively, compared with red sorghum starch (water absorption capacity 0.83 g/g, oil absorption capacity 0.91 g/g). FTIR analysis indicated a reduction in short-range order. SEM revealed a more uniform pore distribution. This study demonstrated that the pretreatment combined with enzymatic hydrolysis improved the porous structure and adsorption capacity of starch, suggesting its potential for applications in bioactive compound encapsulation, drug delivery systems, or heavy metal remediation.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100542"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528072","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":"Structuring fat like tissue for functionality in plant-based meat analogues","authors":"R.G.M. van der Sman,&nbsp;A.G. Marangoni","doi":"10.1016/j.foostr.2026.100551","DOIUrl":"10.1016/j.foostr.2026.100551","url":null,"abstract":"<div><div>The incorporation of fat is essential for achieving texture, juiciness, and flavor release in plant-based meat analogues (PBMA). While a wide range of structured lipid systems – including oleogels, emulsion gels, and hybrid fat architectures – has been developed, their performance in realistic meat analogue matrices and processing conditions remains insufficiently understood. In particular, translating advances in fat structuring into adipose tissue-like functionality in PBMA poses persistent challenges related to processing stability, thermal behavior, and sensory perception.</div><div>In this review, we critically assess structured plant-based lipid phases from a structure-function perspective, with emphasis on their mechanical role, interfacial properties, and behavior during processing, cooking, and oral deformation. Rather than focusing solely on lipid composition or solid fat content, we highlight the importance of spatial confinement, load-bearing frameworks, and interfacial coupling in governing oil retention, deformation, and release. Evidence from both model systems and food applications is discussed using the Complex Dispersed Systems (CDS) formalism, and available studies testing structured fat phases in meat and meat analogue products are systematically summarized.</div><div>Based on this analysis, we formulate a set of design-oriented hypotheses that frame fat structuring in PBMA as a problem of tissue mimicry rather than ingredient substitution. These hypotheses emphasize the need for non-lipid load-bearing matrices, multi-network or hybrid architectures, controlled rheological behavior, and compliant yet robust interfaces to achieve sustained juiciness and favorable sensory performance. The review concludes by identifying promising directions for future research and development, positioning structured fat systems as key enablers of next-generation plant-based meat analogues.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100551"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527984","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}