Food Structure-Netherlands最新文献

Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin 蛋白脂比对添加麦芽糖糊精和菊粉的乳清糖的微观结构和理化性质的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100426

Lilian E. Figueroa , Diego B. Genovese , Marina Dello Staffolo

{"title":"Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin","authors":"Lilian E. Figueroa , Diego B. Genovese , Marina Dello Staffolo","doi":"10.1016/j.foostr.2025.100426","DOIUrl":"10.1016/j.foostr.2025.100426","url":null,"abstract":"<div><div>This work explored the structural arrangement of inulin and maltodextrin within the protein-lipid matrix of functional and healthier dulce de leche (DL) compositions and their influence on the physicochemical properties. Two basic formulations of dulce de leche with low and high protein/lipid ratios were produced. They were added with inulin, maltodextrin, or their mixture in equal proportion. This study provides novel structural images of dulce de leche obtained through confocal laser scanning microscopy. Inulin alone or combined with maltodextrin formed residual inulin-crystal aggregates, occupying a considerable volume in high protein/lipid ratio DL formulations. In contrast, it appeared as dispersed particles and better integrated into the structure of low protein/lipid ratio DL formulations. The presence of inulin decreased the elastic (G’) and viscous (G”) moduli and the consistency index (k) of both regular and low-fat formulations. Still, its effect on the mechanical properties depended on the protein/lipid ratio. Fat reduction increased n’ (rate of change of G’ with frequency), and decreased values of k, all texture parameters, and all colour parameters.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100426"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821518","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

Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity N-（正丁基）硫代磷酸三酰胺（NBPT）对乳分离蛋白（MPI）分散体理化性质的影响：胶束完整性的研究

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100423

Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan

{"title":"Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity","authors":"Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan","doi":"10.1016/j.foostr.2025.100423","DOIUrl":"10.1016/j.foostr.2025.100423","url":null,"abstract":"<div><div>This study investigated the effects of the urease inhibitor N-(n-Butyl)thiophosphoric triamide (NBPT) on milk protein isolate (MPI) dispersions. The addition of NBPT to MPI led to significant (p < 0.05) reductions in particle size (from 154 to 119 nm) and significant (p < 0.05) increases in sample polydispersity index for the MPI control and MPI containing 3 mg/mL NBPT respectively, which is suggestive of micelle dissociation presumably due to the release of calcium sensitive caseins and the subsequent generation of small protein aggregates. Zeta potential values of MPI became more negative and increased from −26.4 in the MPI control to −44.7 Mv in the presence of 3 mg/mL NBPT. Increased calcium (Ca<sup>2 +</sup>) ions in the serum phase of MPI containing NBPT delayed rennet gelation due to slower hydrolysis of kappa-casein, these gels also exhibited increased strength which could be attributed to enhanced Ca<sup>2+</sup> crosslinking. Acid-induced MPI-NBPT gels displayed delays in gelation time due to altered buffering capacities. NBPT caused significant (p < 0.05) decreases in final surface tension values. NBPT marginally increased the heat stability of MPI. Overall, NBPT significantly impacted the structural and functional properties of MPI dispersions due to the displacement of Ca<sup>2+</sup> from phosphoserine (SEP) residues in colloidal calcium phosphate (CCP).</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100423"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776975","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

Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture 用直接蒸汽喷射锅拉伸器生产含有豌豆分离蛋白的新型丝状意大利面：微观结构和质地的变化

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100430

Julie Frost Dahl , Matteo Carrara , Marcello Alinovi , Ruifen Li , Milena Corredig

{"title":"Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture","authors":"Julie Frost Dahl , Matteo Carrara , Marcello Alinovi , Ruifen Li , Milena Corredig","doi":"10.1016/j.foostr.2025.100430","DOIUrl":"10.1016/j.foostr.2025.100430","url":null,"abstract":"<div><div>Stretched curd has a very characteristic structure, and unique melting and stretching properties. This research explored how the addition of pea protein isolate (PPI) may modify the microstructure and rheological properties of a stretched curd made with rennet-casein. Model cheese analogs were obtained by hydrating protein powders together with palm oil and pre-gelatinized maize starch, using different PPI/casein ratios The structure was formed using a direct steam injection cooker-stretcher. Differences in microstructure were observed using confocal microscopy and X-ray tomography, and rheological properties were evaluated using small and large amplitude oscillatory rheology. Cheese containing PPI had a higher elastic modulus compared to the rennet-casein control, a more brittle structure, and showed a change in melting behavior. Addition of 30 % of PPI already showed differences in the lipid droplet distribution, while still maintaining an anisotropic structure. At 50/50 PPI-casein protein ratios the structure was instead that typical of emulsion filled gels. This study demonstrates how by replacing rennet casein with PPI it is possible to modulate the structural features of cheese analogs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100430"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143905908","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

Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies 马苏里拉奶酪各向异性的表征和定量：利用互补分析技术探索结构各向异性对功能特性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100425

Harshkumar Patel , Pawel Tomasz Pieta , Lezhong Wang , Siavash Bigdeli , Anders Nymark Christensen , Anders Bjorholm Dahl , Jeppe Revall Frisvad , Kristina Schmidt Bejder , Joana Ortega-Anaya , Ulf Andersen , Søren Balling Engelsen , Frans W.J. van den Berg

{"title":"Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies","authors":"Harshkumar Patel , Pawel Tomasz Pieta , Lezhong Wang , Siavash Bigdeli , Anders Nymark Christensen , Anders Bjorholm Dahl , Jeppe Revall Frisvad , Kristina Schmidt Bejder , Joana Ortega-Anaya , Ulf Andersen , Søren Balling Engelsen , Frans W.J. van den Berg","doi":"10.1016/j.foostr.2025.100425","DOIUrl":"10.1016/j.foostr.2025.100425","url":null,"abstract":"<div><div>Mozzarella cheese is a key ingredient in many cuisines, valued for its creamy texture and its exceptional popularity as a pizza topping. The unique melting and stretching behavior is closely linked to its structural anisotropy, which can be modulated by production conditions. The textural anisotropy of the cheese significantly influences its viscoelastic and thermodynamic properties when heated. This paper explores how process parameters influence mozzarella structure, utilizing Fluorescence Anisotropy (FA) and Oblique Incidence Reflectometry (OIR) for anisotropy quantification. To corroborate the results, our study incorporates detailed microstructural analysis via X-ray computed tomography (CT). The ultimate product functionality of the mozzarella cheese is evaluated from both a consumer and quality perspective by assessing its performance in pizza baking. The key findings of our study indicate that the determinations of anisotropy by FA and OIR are highly correlated with each other and with important functional properties and process parameters. Functional parameters associated with blisters negatively correlate with anisotropy, while oiling and meltability exhibit a positive correlation with anisotropy values. The anisotropy values observed through FA and OIR further align closely with CT images, as well as with pizza functionality and consumer tests.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100425"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792278","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

Impact of soy protein concentrate preparation method on structure formation during high moisture extrusion 大豆浓缩蛋白制备方法对高湿挤压过程中结构形成的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100431

Jiashu Li , Frederik Janssen , Diete Verfaillie , Kristof Brijs , Jan A. Delcour , Atze Jan van der Goot , Geert Van Royen , Arno G.B. Wouters

{"title":"Impact of soy protein concentrate preparation method on structure formation during high moisture extrusion","authors":"Jiashu Li , Frederik Janssen , Diete Verfaillie , Kristof Brijs , Jan A. Delcour , Atze Jan van der Goot , Geert Van Royen , Arno G.B. Wouters","doi":"10.1016/j.foostr.2025.100431","DOIUrl":"10.1016/j.foostr.2025.100431","url":null,"abstract":"<div><div>The impact of soy protein concentrate (SPC) preparation method on its physicochemical properties and structure formation during processing with high moisture extrusion remains largely unexplored. In this study, SPCs were prepared by washing steps using acidic solutions at pH 4.5 or 5.5 (pH<sub>4.5</sub>- or pH<sub>5.5</sub>-SPCs), or using 50 % or 70 % aqueous ethanol solutions (E<sub>50</sub>- or E<sub>70</sub>-SPCs). The SPC protein dispersibilities, water-holding capacities, and rheological properties were analyzed at extrusion-relevant dry matter-to-waterlevels and related to structure and texture of extrudates made from these SPCs. pH<sub>4.5</sub>-SPC had the highest water-holding capacity, and E<sub>70</sub>-SPC the lowest. Rheological experiments showed higher complex viscosity of pH-SPCs heated to 140 °C and cooled to 60 °C compared to E-SPCs. Extrusion trials were conducted with a Thermo Fisher Process 11 extruder. pH-SPC extrudates exhibited anisotropic fibrous macrostructure and V-shaped protein-rich lamellae, whereas E<sub>70</sub>-SPC extrudates lacked distinct fibrous structure. X-ray tomography revealed thicker protein-rich lamellae in E<sub>70</sub>-SPC extrudates, indicating less pronounced syneresis during extrusion, which likely relates to its softer texture than the other extrudates. Correlation analysis suggested that rheological properties determined at extrusion-like temperatures can be indicative of extrudate texture. In conclusion, the used protein preparation protocol significantly impacted the physicochemical and rheological properties of SPCs, which then affected the structure and texture of extrudates made from these SPCs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100431"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143905907","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

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions 食物的形状变化：设计的表面凹槽在豌豆蛋白产品的干燥和油炸条件下诱导受控的2D-3D-4D形状变化

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100433

Sushil Koirala , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari

{"title":"Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions","authors":"Sushil Koirala , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari","doi":"10.1016/j.foostr.2025.100433","DOIUrl":"10.1016/j.foostr.2025.100433","url":null,"abstract":"<div><div>Morphing food is a novel approach to controlling dynamic shape change in food, enhancing human-food sensory interactions and fostering sustainability by increasing packaging load saturation and reducing environmental impacts. In this context, this study aimed to investigate groove-induced shape morphing in a pea protein-based product under controlled drying and frying conditions. A pea protein isolate dough (60:40, w/w with water) was sheeted to 5 mm and stamped with 1 mm, 2 mm, and 3 mm grooves using 3D-printed polymer molds. Samples were dried at 45 °C, 55 °C, and 65 °C for 240 min or fried at 210 °C for 30 sec. Higher drying temperatures increased moisture drying rates, with grooved samples reaching up to 7.5 kg water/kg solid. min. At 65 °C, grooved samples showed maximum shrinkage (0.60) and porosity (0.51). The deeper grooved samples (d=3 mm) achieved controlled bending morphing, with a bending angle of 205 ± 2.23° and curvature of 0.267 µ mm⁻¹ . Frying also induced distinct morphing effects, with outward bending of 154 ± 8.98°. Larger groove angles (45°) resulted in twisting morphing during processing. SEM imaging revealed notable surface modifications, while NMR analysis indicated accelerated water loss and microstructural transitions in grooved samples, highlighting the potential of surface grooving for achieving controlled shape transformations in personalised food design and sustainability applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100433"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923346","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

Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility 添加高粱粉对面包变质动力学的多结构表征：质地、热性能和分子迁移率

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100427

Marcello Gigliotti , Miriam Chiodetti , Eleonora Carini

{"title":"Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility","authors":"Marcello Gigliotti , Miriam Chiodetti , Eleonora Carini","doi":"10.1016/j.foostr.2025.100427","DOIUrl":"10.1016/j.foostr.2025.100427","url":null,"abstract":"<div><div>The effect of sorghum flour inclusion (0 %, 10 %, 20 %, and 30 %) on the quality and staling of composite wheat-sorghum bread was investigated, to explore its potential as a sustainable alternative in breadmaking. Fresh bread samples were characterized for color, specific volume, and stored up to 8 days at 25°C. Staling was evaluated at different structural levels, from the macroscopic to the mesoscopic, and molecular levels (water activity and moisture content, texture, thermal properties by DSC, and <sup>1</sup>H molecular mobility and dynamics by <sup>1</sup>H NMR Relaxometry). Sorghum addition resulted in darker bread and reduced specific volume compared to standard wheat bread. Sorghum-containing breads exhibited higher frozen water content, reflecting weaker water-biopolymer interactions at the mesoscopic level. Texture analysis revealed increased hardness and decreased cohesiveness with higher sorghum levels, while 10 % sorghum enhanced springiness. Molecular mobility assessments indicated that sorghum inclusion increased the rigidity of the starch-gluten-water network, which was associated with hardness. DSC analysis showed increased amylopectin retrogradation during storage, though no clear trend was associated with sorghum content. This multilevel structural approach revealed that sorghum addition generally intensified staling in composite bread, with 10 % inclusion partially mitigating staling-promoting effects. Integrated structural analyses are key to understanding staling dynamics and guiding strategies to enhance sorghum-based bread quality and shelf life.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100427"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821519","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

Exploration of structural differences between dairy and plant-based cheese 探索乳制品和植物奶酪的结构差异

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100424

S. Dobson, A.G. Marangoni

{"title":"Exploration of structural differences between dairy and plant-based cheese","authors":"S. Dobson, A.G. Marangoni","doi":"10.1016/j.foostr.2025.100424","DOIUrl":"10.1016/j.foostr.2025.100424","url":null,"abstract":"<div><div>The functionality and microstructure of commercial dairy cheese, commercial plant-based cheese, and high-protein plant-based cheese (HPC) were analyzed to explore the structure-function relationship. Commercial dairy cheese exhibited the best functionality, showcasing an ideal texture profile alongside optimal melting and stretch characteristics. In contrast, commercial plant-based cheese showed the least resemblance to dairy cheese, with the lowest melting and stretching properties, as well as considerable structural integrity after heating, marked by the highest G’ and lowest tan δ values. HPC demonstrated notable improvements in textural properties compared to commercial plant-based cheese, indicated by enhanced melting and stretching, lower G’, and higher tan δ, reflecting its viscous nature. The microstructural analysis on cold samples revealed that both dairy and commercial plant-based cheeses contained a high density of small fat globules, while HPC had significantly larger globules and protein aggregates. Upon melting, dairy cheese and HPC displayed similar microstructures, characterized by fat pooling and a yielding continuous matrix, correlating with their melting and stretching abilities. In contrast, the melted commercial plant-based cheese exhibited minimal structural changes from its cold state, indicating that its starch matrix was irreversible and did not yield under heat. Ultimately, to achieve melting and stretching in both dairy and plant-based cheeses, the network must yield upon heating, allowing for fat pooling but maintaining connectivity of the continuous matrix.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100424"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748313","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

Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position 油凝胶中蜡酯的结晶——链长和酯键位置的相关性

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100429

Henriette Brykczynski , Thalea Schmidt , Ivana A. Penagos , Kato Rondou , Filip Van Bockstaele , Eckhard Flöter

{"title":"Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position","authors":"Henriette Brykczynski , Thalea Schmidt , Ivana A. Penagos , Kato Rondou , Filip Van Bockstaele , Eckhard Flöter","doi":"10.1016/j.foostr.2025.100429","DOIUrl":"10.1016/j.foostr.2025.100429","url":null,"abstract":"<div><div>A comprehensive data set is presented to elucidate the crystallization and structure formation behavior of pure wax esters (WEs) and their oleogels. X-ray data (WAXS/SAXS), thermal properties (DSC) and microstructure data (BFM and rheology) are discussed for 23 WEs with total carbon numbers (CN) between 24 and 48. Further, the effect of the ester bond position is emphasized. The results clearly show the systematics of WE crystallization. All WEs crystallize in an orthorhombic perpendicular subcell. Crystal lamellae consist of a single molecular layer; depending on the ester bond position, these are orthogonal (ΔCN = +2 and −4) or inclined (62.5°). With increasing CN, the heat of fusion (Δh<sup>f</sup>) increases linearly, the melting point temperature (T<sup>SL</sup>) asymptotically. For the same CN, non-symmetric WEs show reduced values of the caloric properties. For identical absolute values of ΔCN, i.e. + 2 and −2, the orthogonal arrangement yields higher Δh<sup>f</sup> and T<sup>SL</sup>. Comparing pure WEs and oleogels reveals essentially identical systematics, though WE crystallization in oleogels seems to diverge from ideal solubility. The microstructure shows little dependence on the orientation of the lamellae to the methyl end plane. In general, increasing CN results in a more clearly defined crystal habit with larger crystals and comparatively small gel rigidities (G*<sub>max</sub>). For the same CN, increasing ΔCN results in less ordered structures with shorter edges and larger G*<sub>max</sub> values. The data indicate that the caloric properties are more influenced by orthogonal or tilted arrangement. In contrast, the microstructure observations can be better explained by kinetic aspects during crystallization.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100429"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899213","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

Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu 大豆加工副产物（豆渣）掺入对豆腐品质和理化性质的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-04-01 DOI: 10.1016/j.foostr.2025.100428

Qi Meng , Christos Ritzoulis , Ruijie Wang , Weiping Jin , Jianzhong Han , Weilin Liu

{"title":"Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu","authors":"Qi Meng , Christos Ritzoulis , Ruijie Wang , Weiping Jin , Jianzhong Han , Weilin Liu","doi":"10.1016/j.foostr.2025.100428","DOIUrl":"10.1016/j.foostr.2025.100428","url":null,"abstract":"<div><div>Okara (the insoluble portion of soymilk remaining after tofu production) has the potential to strengthen the structure of tofu. In this study, the effects of different coagulants (GDL/CaCl<sub>2</sub>) and the okara volume ratio on tofu quality were investigated. The optimal okara additions required to increase the water holding capacity of tofu were 15 % (w/w soybean, upon acidification with glucono-δ-lactone, GDL) and 2.5 % (w/w soybean, upon electrostatic setting of proteins by CaCl<sub>2</sub>). Under this ratio, the β-fold content of tofu increased significantly and the random curling structure decreased (p < 0.05). Crystallinity increased from 11.89 % to 13.36 % for GDL-okara tofu and from 8.08 % to 14.33 % for CaCl<sub>2</sub>-okara tofu. Furthermore, SEM results displayed that GDL-okara tofu has a more homogeneous and dense gel network with filamentous and homogeneous pores, when compared to plain tofu. This study provided a comprehensive understanding of the gelling properties of soymilk at tofu preparation in the presence of okara under either GDL or CaCl<sub>2</sub>, confirming that okara has the potential to improve the structure of tofu.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100428"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843363","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