Food Structure-Netherlands最新文献

{"title":"A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins","authors":"Viena Monterde ,&nbsp;Frederik Janssen ,&nbsp;Bart Dequeker ,&nbsp;Ujjwal Verma ,&nbsp;Pieter Verboven ,&nbsp;Bart M. Nicolaï ,&nbsp;Arno G.B. Wouters","doi":"10.1016/j.foostr.2025.100453","DOIUrl":"10.1016/j.foostr.2025.100453","url":null,"abstract":"<div><div>Water-extractable (WE) cereal flour constituents significantly influence bread loaf volume. However, the underlying mechanisms and the contribution of different constituents remain unclear. Here, time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy were utilized to study the impact of wheat and oat flour water extracts enriched in proteins on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. Overall, a substantial decrease in gas cell count within the first 40 min of fermentation was observed, accompanied by visual evidence of gas cell coalescence and disproportionation, indicating early-stage gas cell destabilization, contrary to existing literature. The addition of WE wheat flour proteins increased dough height during oven spring and enhanced the specific volume of GS bread. As this was not accompanied by changes in the evolution of the gas cell size distribution, the positive bread response due to WE wheat flour protein addition was hypothesized to be due to the stabilization of the thin liquid film and/or gas cell-dough interfaces during oven spring. Contrastingly, incorporating WE oat flour proteins decreased dough height after proofing and oven spring, resulting in GS bread with a 43 % lower specific volume. This was linked to a much more heterogeneous gas cell size distribution observed in X-ray µCT images immediately after mixing and during fermentation, caused by the poor strain hardening capacity of the dough. This study provides new mechanistic insights into the role of WE proteins from cereal flours in modulating the porous structure of bread dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100453"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703877","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":"Accelerating crystallization of palm oil using acoustic wave induced cavitation technology","authors":"Ehsan Seyfali ,&nbsp;Mohammad Hadi Khoshtaghaza ,&nbsp;Konstantina Sfyra ,&nbsp;Lars Wiking","doi":"10.1016/j.foostr.2025.100455","DOIUrl":"10.1016/j.foostr.2025.100455","url":null,"abstract":"<div><div>This study evaluates the effectiveness of acoustic wave-induced cavitation generation (AWICG: 100 Hz, 20 W, 5 s) compared to high-intensity ultrasound (HIU: 24 kHz, 200 W, 5 s) in accelerating palm oil crystallization. Solid fat content analysis showed that AWICG achieved initial crystallization growth rates comparable to HIU. Microstructural analysis using polarized light microscopy and fractal dimension quantification revealed differing crystallization mechanisms: After 14 days of storage, AWICG treatment resulted in significantly denser and more compact crystal networks compared to HIU and the control (<em>p</em> &lt; 0.05), without altering crystal size, whereas HIU produced smaller crystals associated with less organized and weaker structural aggregates. Sensory evaluation using sunflower oil, a model for oxidation susceptibility, demonstrated that AWICG-treated samples exhibited no detectable off-odors, unlike HIU-treated samples (<em>p</em> &lt; 0.001). These findings underscore AWICG’s potential in enhancing crystal nucleation efficiency via resonant Faraday wave-driven cavitation. Its lower energy consumption and stable crystal network formation suggest AWICG as a sustainable and effective alternative for lipid processing, addressing both crystallization kinetics and oxidation challenges.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100455"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144779456","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":"Evaluation of the performance of physically processed bean flours in gluten-free cake production","authors":"Navneet ,&nbsp;Madhu Sharma ,&nbsp;Lisa Duizer ,&nbsp;Iris J. Joye","doi":"10.1016/j.foostr.2025.100456","DOIUrl":"10.1016/j.foostr.2025.100456","url":null,"abstract":"<div><div>Performance of physically processed bean flours was evaluated in gluten-free cake production. Cakes prepared using unprocessed, dry heat (DH) treated, extruded and high pressure processed (HPP) bean flours were compared with chlorinated wheat flour cakes using instrumental and sensory analysis. Cake characteristics were related to differences in the content and structural makeup of starch and protein in flours. RVA testing in sucrose solution was explored as a quick and effective way to assess structure development potential of bean flour for cakes. Notably, DH bean flour contained intact starch granules embedded in a modified protein matrix and developed the highest viscosity in sucrose solution upon hydrothermal treatment. Cakes prepared using DH bean flour, therefore, were closer in structure to chlorinated wheat flour cakes. Instrumental analysis depicted that all bean flour cakes were darker, harder, less cohesive and inferior in terms of their pore structure to chlorinated wheat flour cakes. Sensory analysis showed that all bean flour cakes were significantly different from chlorinated wheat flour cake in appearance, flavour and texture. Although the processed bean flour cakes differed evidently from the chlorinated wheat flour cake, this study showed that physical processing of bean flour improved its functionality in gluten-free cake production.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100456"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144827476","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":"Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness","authors":"Junrong Wang ,&nbsp;Xuedong Li ,&nbsp;Xiaojian Wang ,&nbsp;Jiasheng Wang ,&nbsp;Jing Hong ,&nbsp;Mei Liu ,&nbsp;Jiaying Shang ,&nbsp;Zipeng Liu ,&nbsp;Binghua Sun ,&nbsp;Xueling Zheng ,&nbsp;Chong Liu","doi":"10.1016/j.foostr.2025.100460","DOIUrl":"10.1016/j.foostr.2025.100460","url":null,"abstract":"<div><div>Buckwheat, a nutrient-rich pseudocereal, faces challenges in noodle production due to gluten deficiency and suboptimal textural properties. This study systematically evaluated the effects of heat-moisture treatment (HMT) and dry heat treatment (DHT) on the physicochemical characteristics of dark buckwheat flour (DBF), rheological behavior of composite dough, noodle quality, and starch digestibility. The results showed that DHT-modified DBF exhibited improved solubility (25 °C, 6.75–8.80 %; 100 °C, 15.16–16.65 %), swelling power (25 °C, 3.69–4.19 g/g; 100 °C, 9.19–10.78 g/g), and enthalpy values (6.39–7.70 J/g). DHT-modified noodles showed superior mechanical properties (fracture strength and flexibility) and cooking quality (water absorption and cooking loss). Both treatments improved the hardness (3.91–12.10 %), springiness (1.03–3.94 %), and chewiness (3.68–36.31 %), tensile strength (11.45–35.73 %), and breaking length (9.91–44.62 %) of the noodles. Scanning electron microscopy (SEM) imaging confirmed that thermal treatments promoted gel matrix formation, and reduced pore size (52.03 %), pore area (79.31 %), and porosity (91.77 %), while increasing structural compactness. Both treatments reduced starch digestibility, with DHT2 achieving the lowest hydrolysis extent (C_∞, 39.02 %) and rate (k₁, 0.0073 min⁻¹) of hydrolysis. This research elucidates that structural compactness is a key factor affecting food quality and starch digestibility, providing a theoretical basis for the development of low glycemic index buckwheat foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100460"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922065","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":"Preparation, encapsulation and protection of quercetin loaded in Pickering gel-like emulsions stabilized by soy protein hydrolysate microgel particles","authors":"Jinjie Yang ,&nbsp;Yaqian Niu ,&nbsp;Ying Xin ,&nbsp;Baokun Qi","doi":"10.1016/j.foostr.2025.100462","DOIUrl":"10.1016/j.foostr.2025.100462","url":null,"abstract":"<div><div>Pickering gel-like emulsions containing a 50 wt% oil phase were prepared using different soy protein hydrolysate microgel (SPHM) particles synthesized at various pHs (3, 5, 7, and 9) and ultrasonication (300 W, 5 min). Storage stability and cryo-scanning electron microscopy analyses showed the SPHM at pH 7 (SPHM _{pH 7}) particle stabilized gel-like emulsion was stable via closely spaced droplet structures, contained smaller droplets and exhibited stronger electrostatic repulsion between the droplets within 21 days of 4 ℃ storage, with a higher thermodynamic stability and viscoelasticity, as proved by the differential scanning calorimetry (DSC) and rheology properties results. Subsequently, the SPHM _{pH 7} gel-like emulsion was chosen to delivery quercetin, then its environmental stability and digestive properties <em>in vitro</em> were further evaluated. The results showed quercetin-loaded emulsion gel demonstrated higher stability and encapsulation efficiency (EE) of quercetin at pH 5 and 0.2 M NaCl was used, while the heating and freeze–thawing treatments caused the aggregation of oil droplets and instability of emulsions. <em>In vitro</em> digestion revealed the encapsulation of gel-like emulsion accelerated the release of free fatty acids and improved bioaccessibility by approximately 120 % compared with quercetin dispersed in bulk oil. This study indicate that SPHM-stabilized gel-like emulsions could be potential delivery systems for hydrophobic bioactives.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100462"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145009548","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":"Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion","authors":"Jiangkai Zeng ,&nbsp;Jinjie Huo ,&nbsp;Yumin Duan ,&nbsp;Zhuang Yang ,&nbsp;Fan Yu ,&nbsp;Qiaomei Wang ,&nbsp;Jiaqi Song ,&nbsp;Xiaoshuai Yu ,&nbsp;Zhigang Xiao","doi":"10.1016/j.foostr.2025.100444","DOIUrl":"10.1016/j.foostr.2025.100444","url":null,"abstract":"<div><div>To decrease the viscosity of corn starch (CS) using extrusion technology, the effects of citric acid (CA) on viscosity and structural characteristics of corn starch based on one-step reactive extrusion were studied. The addition of CA partially destroyed the morphology of CS and induced starch to aggregate with each other, thus increasing the average particle size of CS from 14.42 μm to 129.63 μm. X-ray diffraction showed that the crystalline structure of CS was disrupted, and the relative crystallinity decreased from 13.47 % to 2.42 % with the increasing CA amount. Fourier transform infrared spectroscopy confirmed that there was covalent bond (C<img>O) between CS and CA, and the short-range ordered degree of CS was relied on CA content. Compared to unmodified CS, the citric acid-reactive extrusion declined the peak viscosity and setback of CS by 76.7 % and 87.1 %. The higher level of CA increased the degree of substitution and free water content of CS while reduced the storage modulus and loss modulus of CS. Correlation analysis demonstrated that the peak viscosity of CS was associated to the relative crystallinity, short-range ordered degree, mean particle size and free water content of CS. Overall, these findings provided a data support to produce low viscosity of corn starch.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100444"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557143","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":"Improving the texture and structure of high protein yogurt alternative using pea protein hydrolysate as a functional ingredient","authors":"Qihui Wu ,&nbsp;Marvin Moncada ,&nbsp;Haotian Zheng","doi":"10.1016/j.foostr.2025.100458","DOIUrl":"10.1016/j.foostr.2025.100458","url":null,"abstract":"<div><div>Non-dairy yogurt alternatives have become increasingly popular in the market but the impact of enzymatic hydrolysis on the textural and structural properties of pea protein based yogurt alternative (PBYA) with high protein content is not well understood. In this study, commercial pea protein isolate was hydrolyzed with trypsin using the pH-stat method to obtain a degree of hydrolysis of approximately 1 %. The hydrolysis led to a significant degradation of the major pea proteins including convicilin (∼95–97 %), vicilin (∼88–93 %) and legumin α (∼93–97 %). The PBYA made from pea protein hydrolysate, namely, PPH-PBYA, was produced at both bench and pilot scale with a protein content at 10 % (w/w) and was compared with the control PBYA made from pea protein isolate (PPI-PBYA). The PPH-PBYA contained a smaller gel particle size (∼20–40 µm) than PPI-PBYA (∼50–70 µm), and possessed softer and smoother texture. For instance, the PPH-PBYA manufactured at pilot scale, when compared with the PPI counterpart, had lower yield stress (∼32 Pa vs. ∼454 Pa), a lower flow consistency coefficient (∼135 Pa.sⁿ vs. ∼1016 Pa.sⁿ), and lower firmness (∼3 N vs. ∼9 N). Moreover, the hydrolysis treatment did not negatively impact syneresis stability; the characterized syneresis rates for both PPI- and PPH-PBYA were &lt; 1 %. Furthermore, PPH-PBYA exhibited lower frication coefficients at the elastohydrodynamic lubrication regime, suggesting a better lubrication behavior compared with PPI-PBYA. The improvement in the texture and structure was consistent with visual and microscopical observations, where the PPH-PBYA featured smoother surface characteristics and more homogenous microstructure. The impacts of enzymatic hydrolysis of pea protein on particle size, texture, and microstructure of the PBYA produced from pilot scale trials showed a similar trend to those produced from the bench scale, validating the feasibility for scale-up production. The study provides a feasible route to manufacture commercial PBYA products with high protein content and optimized textural properties using enzymatic treatment.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100458"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913032","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":"Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying","authors":"Chaitali Barmase,&nbsp;Somnath Basak,&nbsp;Rekha S. Singhal","doi":"10.1016/j.foostr.2025.100452","DOIUrl":"10.1016/j.foostr.2025.100452","url":null,"abstract":"<div><div>Oleogels are semi solid gel matrices, which are primarily constructed by entrapping liquid oil in a network of oleogelators such as waxes. However, oleogels can also be formed from hydrophilic biopolymers by exploiting the oil structuring ability of aerogel templates. This entails the formation of a hydrogel, followed by supercritical carbon dioxide (scCO₂) drying to form aerogels which can be directly immersed in oil to form oleogels. However, the uptake of oil is dependent on the microstructure of the aerogel, which is determined by the process parameters of the scCO₂ drying. In this study, the effect of pressure (100, 200 bar) and temperature (45, 55 and 65 °C) was studied on the resultant physical properties of the aerogel. A higher bulk density and a lower porosity at higher pressures and temperature (200 bar|55 and 65 °C) indicated a structural collapse, which had a detrimental effect on the bulk properties of the aerogels. The specific surface area of the aerogels ranged between 39.4 and 279.1 m²/g, wherein the highest value was observed at 200 bar and 45 °C. This was also reflected in the highest swelling index (39.9 g/g), oil absorption capacity (17.8 g/g) and surface morphology of aerogels. The aerogel (200 bar|45 °C) exhibited a greater loading of β-carotene (348.4 μg/g) than the cryogel (238.2 μg/g). This trend can be attributed to the greater pore diameter (∼11.98 nm) and volume (0.447 cm³ g⁻¹) of the aerogel. The oleogels developed thereof facilitated a controlled <em>in-vitro</em> release of β-carotene in the simulated intestinal fluid.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100452"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711285","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 extracellular matrix of beef: A characterization towards a 3D scaffold for cultured meat","authors":"Indi Geurs ,&nbsp;Elly De Vlieghere ,&nbsp;Charlotte Grootaert ,&nbsp;Daylan A. Tzompa-Sosa ,&nbsp;Charlot Philips ,&nbsp;Fabrice Bray ,&nbsp;Christian Rolando ,&nbsp;Stefaan De Smet ,&nbsp;Koen Dewettinck ,&nbsp;Sandra Van Vlierberghe ,&nbsp;John Van Camp","doi":"10.1016/j.foostr.2025.100447","DOIUrl":"10.1016/j.foostr.2025.100447","url":null,"abstract":"<div><div>Scaffold development for muscle cell growth in cultured meat production requires understanding the mechanical properties of the extracellular matrix (ECM) in bovine muscle tissue. However, previous studies have focused on non-bovine samples and have altered the native ECM structure by processing it into hydrogels. This study characterizes the native ECM of bovine muscle tissues, providing reference data for designing ECM alternatives while preserving its structural and mechanical features. Protocols were optimized for thin samples (∼ 1.5 mm), corresponding to the cultured meat products currently under development. ECM was isolated from fresh bovine sirloin and tenderloin using 0.5 % SDS for decellularization. An extensive sample quality validation was performed, including cryo-SEM to visualize internal structures, Picogreen assays to quantify residual dsDNA and confirm effective cell removal, and proteomic and glycosaminoglycan analyses to verify retention of essential ECM components. Subsequent mechanical analyses included amplitude sweeps (G’, G’’, linear visco-elastic region, cross-over point) and texture analyses (total extension, maximal load). Results confirmed efficient decellularization, preserving the ECM’s structural and compositional integrity. The storage modulus (G’) was 15.2 kPa for sirloin and 12.3 kPa for tenderloin, decreasing significantly to 0.3 kPa (p &lt; 0.01) and 1.0 kPa (p &lt; 0.001) for their decellularized counterparts. Texture analyses revealed no significant differences, suggesting ECM primarily determines these properties. Maximal load ranged from 1.4 N to 3.1 N, while total extension varied between 9.2 mm and 11.6 mm. These findings provide reference data for scaffolds replicating natural ECM properties and establish target mechanical properties for cultured muscle fiber constructs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100447"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654642","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 path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers","authors":"Chao Xue ,&nbsp;Raisa E.D. Rudge ,&nbsp;Emma Hassall ,&nbsp;Ekaterina Strounina ,&nbsp;Louwrens C. Hoffman ,&nbsp;Jason R. Stokes ,&nbsp;Heather E. Smyth","doi":"10.1016/j.foostr.2025.100446","DOIUrl":"10.1016/j.foostr.2025.100446","url":null,"abstract":"<div><div>Fat plays a crucial role in determining the sensory quality of plant-based meats. This study investigated how different methods of fat incorporation (no fat, liquid oil, and solid fat particles), with varying solid fat volumes (10 ∼ 130 mm³), contribute to the sensory properties of plant-based and animal-based meat burgers. A comprehensive approach encompassing sensory evaluation, textural measurements, and microstructural analysis was employed. The results revealed a significant sensory gap between animal-based meats (ABM) and plant-based meat analogues (PBMA) samples: ABM samples exhibited a more uniform fat distribution and were closely associated with higher sensory score attributes for <em>initial juiciness</em>, <em>density</em>, <em>cohesiveness firmness</em> compared to their PBMA counterparts. Trained panellists could also classify PBMA and ABM samples into three sensory clusters based on their methods of oil incorporation. The sensory results showed that <em>initial juiciness</em> and <em>oiliness</em> scores decreased as solid fat particle volume increased. Cooking loss and micro-computed tomography results indicate that PBMA samples formed more air pores, which acted as pathways for oil to escape during cooking, leading to a lesser uniform distribution of oil. However, the robust structure of ABM retained fat to form more finely distributed “fat pools” despite changes in solid fat particle sizes. This research offers insights for manufacturers to control PBMA for desirable sensory outcomes.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100446"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579627","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}