Food Structure-Netherlands最新文献_第3页

Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering 利用x射线散射表征高水分挤压化豌豆蛋白和鸡胸肉中纤维结构的纳米级起源

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-19 DOI: 10.1016/j.foostr.2026.100546

Sahil Nain, Brian A. Collins, Girish M. Ganjyal

{"title":"Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering","authors":"Sahil Nain, Brian A. Collins, Girish M. Ganjyal","doi":"10.1016/j.foostr.2026.100546","DOIUrl":"10.1016/j.foostr.2026.100546","url":null,"abstract":"<div><div>Consumer awareness about the origin of their food is growing. They are increasingly seeking more sustainable and climate-friendly food options, leading to a shift toward plant-based products. Texturized plant-based proteins, such as high-moisture meat analogs (HMMA), using a high-moisture extrusion (HME) process, fulfil this. However, there has been limited understanding of HMMA structure compared to that of chicken meat. Therefore, this study examines the structural features at the nanometer length scale in extruded HMMA made with pea protein, compared with those in chicken meat, using small-angle X-ray scattering (SAXS). The HME process involved varying the cooling media inlet temperatures from 60 °C to 90 °C in the custom-designed cooling die to assess their impact on the structure of pea protein HMMA. The extrudates, once cut and opened, revealed a visually parabolic fibrous structure. SAXS analyses revealed that the HMMA structure consists of semicrystalline pea protein globulins, which are packed into 30–40 nm rough spheroid-shaped particles. These particles are aggregated into interconnected mass fractal structures that show some nematic ordering, presumably forming the larger parabolic fibrous structure. In contrast, chicken had a larger particle size of ∼200 nm and 5x higher nematic alignment. Moreover, the edges of the extrusion showed more densely packed semicrystalline globulin <span>d</span>-spacing, larger spheroid particles, and increased nematic order compared to the HMMA in the middle of the extrusion. Overall, these results point toward nanoscale origins and potential strategies of texturized plant-based proteins that increasingly mimic animal-based proteins.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100546"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528068","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

Structuring off-flavor-reduced pea and fava proteins into meat analogues via high-moisture supercritical fluid extrusion (SCFX) 通过高水分超临界流体挤压（SCFX）将无味的豌豆和蚕豆蛋白制成肉类类似物

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-08-11 DOI: 10.1016/j.foostr.2026.100557

Abdul Fateh Hosseini, Saqib Gulzar, Syed S.H. Rizvi

{"title":"Structuring off-flavor-reduced pea and fava proteins into meat analogues via high-moisture supercritical fluid extrusion (SCFX)","authors":"Abdul Fateh Hosseini, Saqib Gulzar, Syed S.H. Rizvi","doi":"10.1016/j.foostr.2026.100557","DOIUrl":"10.1016/j.foostr.2026.100557","url":null,"abstract":"<div><div>Pea protein concentrate (PPC) and fava protein concentrate (FPC) previously subjected to low‑moisture supercritical fluid extrusion (SCFX) for off‑flavor reduction and functionalization were subsequently structured into high‑moisture meat analogues (HMMA) using high‑moisture SCFX at varying supercritical CO₂ (SC‑CO₂) flow rates. The effects of SC‑CO₂ incorporation on protein structuring were systematically evaluated in terms of molecular conformation, aggregation behavior, textural properties, techno‑functional characteristics, and macroscopic organization. Increasing with SC‑CO₂ flow rates of 0–2.0 kg/h. PPC‑0 and FPC‑0 were processed without CO₂ and served as zero‑CO₂ HMMA controls within the same extrusion system. Under the fixed formulation and extrusion conditions, increasing SC‑CO₂ flow was associated with more continuous macroscopic lamellar features, greater cutting‑based anisotropy, lower hardness, and consistently high springiness. FTIR deconvolution showed an increase in relative β‑sheet content and a decrease in α‑helix content, while random‑coil content varied within a narrower range; these spectral changes were treated as indirect evidence of altered secondary structure. Compared with untreated PPC and FPC reference materials, the sequentially processed products showed greater retention of high‑molecular‑weight material in SDS‑PAGE, with patterns consistent with contributions from disulfide bonds and non‑covalent associations. Cooking yield, water absorption capacity, and oil absorption capacity also increased with SC‑CO₂ flow. Similar directional trends were observed for the pea‑ and fava‑based systems. These findings demonstrate the effects of SC‑CO₂ incorporation within the investigated high‑moisture extrusion conditions but do not separate the contributions of the two sequential processing stages or establish superiority over an independently optimized conventional HME process.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100557"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148737394","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

Interfacial assembly in flaxseed protein and chitosan at oil-water interfaces: Interfacial structure, rheology, and antioxidant properties of Pickering emulsions 亚麻籽蛋白和壳聚糖在油水界面上的界面组装：界面结构、流变学和皮克林乳液的抗氧化性能

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-08-05 DOI: 10.1016/j.foostr.2026.100555

Tingting Zou, Jiazi Chen, Qingyi Xu, Yanhong Luo, Liangbin Wang, Lei Wu, Yuanhong Zhang, Weidong Bai, Xiaofang Zeng, Guanghui Li

{"title":"Interfacial assembly in flaxseed protein and chitosan at oil-water interfaces: Interfacial structure, rheology, and antioxidant properties of Pickering emulsions","authors":"Tingting Zou, Jiazi Chen, Qingyi Xu, Yanhong Luo, Liangbin Wang, Lei Wu, Yuanhong Zhang, Weidong Bai, Xiaofang Zeng, Guanghui Li","doi":"10.1016/j.foostr.2026.100555","DOIUrl":"10.1016/j.foostr.2026.100555","url":null,"abstract":"<div><div>This study investigates the interaction mechanisms between flaxseed protein (FP) and chitosan (CS) to develop CS-FP NPs for stabilizing Pickering emulsions. The optimized CS/FP ratio of 1:3 at pH 6.0 produced uniform NPs (362.4 nm) with nearly neutral wettability (∼90°) and improved interfacial activity. Molecular docking analysis indicated that hydrogen bonding, ionic, and hydrophobic interactions were key drivers of complex formation, enhancing FP's interfacial characteristics. Emulsions stabilized by NPs at 3.5% concentration and 50% (v/v) diacylglycerol (DAG) oil showed small droplet sizes (∼10 μm) and excellent storage stability under different conditions. The synergistic interaction between DAG and NPs at the interface reinforced interfacial rigidity and oxidative stability. Overall, this study suggests that the interfacial assembly and stability of flaxseed protein-chitosan systems can be systematically tuned by concentration and ratio, offered insights into the structure-property relationships of protein-polysaccharide and present an eco-friendly approach for developing clean-label Pickering emulsions for functional food purposes.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100555"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148737396","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 of compound chocolate based on monoglyceride-carnauba wax oleogel 单甘油酯-巴西棕榈蜡油凝胶复合巧克力的表征

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-30 DOI: 10.1016/j.foostr.2026.100547

Somayeh Pakseresht, Mostafa Mazaheri Tehrani, Reza farhoosh, Arash Koocheki

{"title":"Characterization of compound chocolate based on monoglyceride-carnauba wax oleogel","authors":"Somayeh Pakseresht, Mostafa Mazaheri Tehrani, Reza farhoosh, Arash Koocheki","doi":"10.1016/j.foostr.2026.100547","DOIUrl":"10.1016/j.foostr.2026.100547","url":null,"abstract":"<div><div>In this study, compound chocolate (CC) was produced by replacing the cocoa butter substitute (CBS) with distilled monoglyceride (DMG)/carnauba wax (CBW) oleogel at replacement levels (RLs) of 25%, 50%, and 75%, in the presence of 0.5%, 1%, and 1.5% (w/w) lecithin. The shelf-life, physicochemical, structural, and sensory properties as well as the correlations between XRD-derived parameters and functional properties of CCs were evaluated. The findings revealed that fat compatibility and resistance to bloom were maintained up to 50% replacement. The decrease in hardness was attributed to a dilution effect at RLs <span><math><mo>≤</mo></math></span> 50% and to a eutectic effect at 75% substitution. By reducing the inter-particle interactions, increasing the lecithin concentration significantly softened the product over time. The emulsifier reduced blooming during the first month. Lecithin also delayed the formation of both primary and secondary oxidation products. Correlation analysis revealed that bloom resistance and textural behavior in this multicomponent system are likely governed by multiple factors beyond any single XRD-derived parameter. Sensory evaluation revealed an enhancement of sweetness without increasing the sugar content by partial replacement of CBS. The shelf-life was estimated to be 2.2–4.8 months at 25<span><math><mi>℃</mi></math></span>. The results indicated that up to 50% CBS was successfully replaced with oleogel in the presence of 1% and 1.5% lecithin. However, the oxidative instability and unconventional sensory properties restricted its application above 50%.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100547"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528070","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

Insights into high internal phase Pickering emulsion gels solely stabilized by modified insoluble Pueraria fiber: Physicochemical attributes and formation mechanism 改性不溶性葛根纤维稳定高内相皮克林乳液凝胶的研究：理化性质和形成机理

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-08-25 DOI: 10.1016/j.foostr.2026.100558

Fang Fang, Wenxuan Cai, Qihui Xiong, Wenqiang Dai, Lihua Huang, Yongjian Cai

{"title":"Insights into high internal phase Pickering emulsion gels solely stabilized by modified insoluble Pueraria fiber: Physicochemical attributes and formation mechanism","authors":"Fang Fang, Wenxuan Cai, Qihui Xiong, Wenqiang Dai, Lihua Huang, Yongjian Cai","doi":"10.1016/j.foostr.2026.100558","DOIUrl":"10.1016/j.foostr.2026.100558","url":null,"abstract":"<div><div>To comprehensively investigate the stabilization mechanisms of emulsion systems stabilized by insoluble Pueraria fiber (IPF) particles from Pueraria residue, Pickering emulsion gels were prepared under various IPF concentrations (<em><strong>c</strong></em>) and oil phase volume fractions (<em><strong>Φ</strong></em>). Results demonstrate that when <em><strong>Φ</strong></em> was constant, as <em><strong>c</strong></em> increased from 1.0 wt% to 6.0 wt%, the emulsion droplet size decreased from 97 to 168 μm to 42–110 μm, while emulsion stability was enhanced by increased interfacial area at elevated oil phase volume fractions (<em><strong>Φ</strong></em> = 0.7 or 0.8). Acidic conditions promoted droplet collision and coalescence, increasing the average particle size by approximately 10 μm. In the presence of 100 mM NaCl, the screening of electrostatic repulsion induces IPF particles to form a dense layer at the interface, which inhibits droplet coalescence and slightly increases viscosity, resulting in smaller latex droplets with improved viscoelasticity and higher stability. These findings offer guidance for optimizing formulation of IPF-based emulsion gels and advancing dietary fiber-stabilized Pickering systems in food and pharmaceutical applications as well as the valorization of Pueraria residue.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100558"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148843079","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

Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties 微波-超声双重处理优于麸粉的单一改性。深入分析物理、水化、糊化和流变性能

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-02 DOI: 10.1016/j.foostr.2026.100520

Caleb S. Calix-Rivera , Maricela E. Ordoñez , Antonio J. Vela , Marina Villanueva , Felicidad Ronda

{"title":"Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties","authors":"Caleb S. Calix-Rivera , Maricela E. Ordoñez , Antonio J. Vela , Marina Villanueva , Felicidad Ronda","doi":"10.1016/j.foostr.2026.100520","DOIUrl":"10.1016/j.foostr.2026.100520","url":null,"abstract":"<div><div>Physical modification of native whole-grain gluten-free flours is an effective strategy to enhance their functionality and industrial applicability. The present study investigated single and dual physical modification of tef flour using microwave (MW) treatment at two moisture contents (MC) (25% and 30%), and ultrasound (US) treatment. The effects of these modifications were assessed through changes in particle morphology, hydration and pasting properties of the flours, and rheological properties of gels and doughs made with them. Both single and dual MW and US treatments significantly altered particle size distribution, with MW inducing agglomeration [D<sub>50</sub> = 136 μm (MW25) and 146 μm (MW30)] and US promoting particle fragmentation [D<sub>50</sub> = 100 μm (US)], resulting in improved water interactions and increased gel stability. The gels obtained from the dually modified flours exhibited improved solid-like behavior [tan(δ)<sub>1</sub> reduction of 8.0% (MW25-US), 13.3% (US-MW25), and 12.6% (US-MW30)] and greater resistance to deformation (λ<sub>c</sub> increase > 200%). Dough rheology revealed that replacing 30% of corn starch with treated tef flour increased the maximum shear stress [τ<sub>max</sub> up to 14.4 Pa (MW30-US)], reduced tan(δ)₁ (>20% in all dual treatments), and improved recovery capacity [10.0% (US-MW25), 15.1% (US-MW30), 19.9% (MW25-US) and 30.4% (MW30-US)], denoting an enhanced elastic behavior and higher rupture resistance in the dually treated samples compared to the control dough. Principal component analysis, explained 83.15% of total variance, confirmed that MC strongly influenced the extent of modification caused by MW treatment and demonstrated a synergistic effect of dual treatments, particularly when US was applied after MW.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100520"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658139","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

Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: Dependence on potato starch particle size 马铃薯淀粉糊调节甘薯淀粉凝胶的流变/结构特性：对马铃薯淀粉粒度的依赖

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-05-15 DOI: 10.1016/j.foostr.2026.100525

Ruling Sun , Yue Yu , Dengpan Wang , Hongshuai Zhu , Wenhong Sun , Xinhua Xie , Bobo Zhang

{"title":"Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: Dependence on potato starch particle size","authors":"Ruling Sun , Yue Yu , Dengpan Wang , Hongshuai Zhu , Wenhong Sun , Xinhua Xie , Bobo Zhang","doi":"10.1016/j.foostr.2026.100525","DOIUrl":"10.1016/j.foostr.2026.100525","url":null,"abstract":"<div><div>The effect of potato starch paste prepared from large-, medium-, and small-sized potato starch granule (denoted <span>L</span>-PS, M-PS, and S-PS, respectively) on the spreading behavior of sweet potato starch slurry and the rheological/textural properties of gel formed <em>via</em> casting were investigated. Results showed that the hardness, chewiness, adhesiveness, and storage modulus of the gel containing potato starch paste were positively correlated with the granule size of potato starch. The three gel samples displayed similar FTIR spectra, whereas the R<sub>1047/1022</sub> ratio reduced as the granule size of potato starch decreased, indicating the strongest intermolecular interactions between starch chains in the gel containing <span>L</span>-PS paste. Notably, among these slurries, the slurry containing <span>L</span>-PS paste exhibited the highest apparent viscosity and swelling power, indicating the lowest water mobility and the highest effective starch concentration—properties that might be correlated with the observed highest hardness of the gel and the maximum cooking loss of the starch noodle cut from this gel. Additionally, the contact angle between these slurries and the steel tape enhanced with increasing potato starch granule size (<span>L</span>-PS 83.07º, M-PS 81.51º, and S-PS 78.84º), indicating the poorest spreading ability of slurry containing <span>L</span>-PS paste. These results demonstrate that controlling potato starch particle size is an effective strategy for producing high-quality sweet potato starch noodles <em>via</em> the casting method.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100525"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147995203","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

Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability 速溶荞麦面片在煮沸和干燥过程中的营养权衡：淀粉消化率和生物活性稳定性的结构基础

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-02 DOI: 10.1016/j.foostr.2026.100519

Yingman Xie , Youte Wang , Lili Wang , Jun Wang

{"title":"Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability","authors":"Yingman Xie , Youte Wang , Lili Wang , Jun Wang","doi":"10.1016/j.foostr.2026.100519","DOIUrl":"10.1016/j.foostr.2026.100519","url":null,"abstract":"<div><div>Instant buckwheat noodle sheets (IBNS) represent a promising functional food. However, the structural evolution during moderate-temperature drying and its nutritional implications remain unclear. This study investigated the effects of buckwheat flour addition (BFA) (0–30%) and drying temperature (60°C and 70°C) on the structural, digestive, and bioactive properties of IBNS. Microstructural and spectroscopic analyses revealed that increasing BFA disrupted the gluten network, reduced starch molecular order, and increased cooking loss to 3.32% and 3.15% at 30% BFA under 60°C and 70°C drying, respectively. Conversely, BFA enhanced resistant starch (RS) and bioactive retention; for instance, RS increased from 65.02% to 77.33% at 60°C and from 63.61% to 87.81% at 70°C as BFA rose from 0% to 30%. Notably, drying at 70°C promoted protein aggregation and matrix densification, which was associated with lower starch digestibility, higher RS content, and greater losses of phenolic compounds and antioxidant activity than drying at 60°C. This effect was reflected in the 0%-BFA IBNS, where total phenolic content retention decreased to 32.46% after drying and further to 24.28% after rehydration under 70°C. These findings reveal a process-induced structure-function trade-off between starch digestibility and bioactive stability in IBNS. A BFA of 20–30% with 60°C drying was proposed as an optimal strategy to balance these competing nutritional benefits. These findings provide a scientific basis for designing nutritious, low-glycemic-index instant noodles through targeted optimization of composition and drying conditions.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100519"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658138","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

A multiscale approach linking batter properties to baked cake structure in sponge cakes 一种将海绵蛋糕中面糊特性与烘焙蛋糕结构联系起来的多尺度方法

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-16 DOI: 10.1016/j.foostr.2026.100522

Katherine Dybdal-Grasberger , Nadia Flarup Laursen , Ruifen Li , Sandra Beyer Gregersen , Rajmund Mokso , Claus Hviid Christensen , Milena Corredig

{"title":"A multiscale approach linking batter properties to baked cake structure in sponge cakes","authors":"Katherine Dybdal-Grasberger , Nadia Flarup Laursen , Ruifen Li , Sandra Beyer Gregersen , Rajmund Mokso , Claus Hviid Christensen , Milena Corredig","doi":"10.1016/j.foostr.2026.100522","DOIUrl":"10.1016/j.foostr.2026.100522","url":null,"abstract":"<div><div>Sponge cakes are hierarchical, aerated structures. Despite their texture being key to their appeal, predicting their final structure as a function of composition remains a challenge. This study aimed at understanding how key physical properties of the batter relate to the final structural properties. The structure of three model sponge cakes, based on egg, whey protein concentrate (WPC), and a plant-based egg replacer (PB), were studied at various length scales throughout the baking process. By relating the aeration (density), rheological properties, and microstructure of the batter to the internal crumb structure (tomography) and mechanical integrity (texture analysis) of the baked cake, this study provided a detailed description of the properties underpinning the transition from batter-to-cake. Although PB and egg batters had similar densities, PB cakes exhibited lower volumes despite a soft crumb, indicating that batter density and viscoelastic properties of the batter before baking do not alone determine the final cake structure. WPC showed a clearer link between batter density and cake volume. The contrasting properties of PB and WPC illustrate how distinct molecular assemblies may govern early-stage structure formation, and suggest the importance of air retention, gas bubble stabilization, protein aggregation, and starch gelatinization during heating. These findings highlight the need to consider how supramolecular assemblies and their colloidal properties form during whipping and how they are modified during baking. By using such a multiscale approach, this work shows how the nature of the ingredients and their interactions may influence each stage of cake production, reducing reliance on trial-and-error approaches.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100522"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147713870","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

Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions 大气冷等离子体诱导的藜麦分离蛋白在不同pH条件下的结构和功能修饰

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-03-31 DOI: 10.1016/j.foostr.2026.100517

Ya-Ping Wang , Xiaoqing Li , Lang-Hong Wang , Qinglin Sheng , Rui Wang

{"title":"Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions","authors":"Ya-Ping Wang , Xiaoqing Li , Lang-Hong Wang , Qinglin Sheng , Rui Wang","doi":"10.1016/j.foostr.2026.100517","DOIUrl":"10.1016/j.foostr.2026.100517","url":null,"abstract":"<div><div>This study systematically evaluates the effects of atmospheric cold plasma (ACP) treatment (30 kV, 2–8 min) on the structural and functional properties of quinoa protein isolate (QPI) at pH 5, 7, and 9. The results revealed that pH critically modulated the extent and pathway of ACP-induced protein modifications. Under alkaline conditions (pH 9), ACP treatment most effectively promoted protein unfolding and disaggregation, as evidenced by a significant reduction in α-helix content (from 29.7% to 23.6%), an increase in β-sheets structure (from 12.0% to 16.1%) as determined by Fourier-transform infrared spectroscopy (FTIR) on freeze-dried samples, and a marked decrease in particle size. Oxidation by plasma-generated reactive species was identified as the key mechanism driving these structural changes, leading to the exposure of hydrophobic groups and enhanced surface charge. The intensity of the ACP treatment directly correlated with the degree of modification, with optimal functional improvements observed at 6–8 min. Consequently, the synergistic combination of ACP at alkaline pH maximally enhanced QPI's functionality, increasing solubility by approximately 19% and significantly improving emulsifying and foaming properties compared to untreated or acidic pH-treated samples. Overall, this study indicated the ACP had positive effects on the functionality properties of QPI, and combination of ACP and alkaline conditions may be a suitable strategy for optimizing QPI in food applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100517"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658140","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}

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