Food Structure-Netherlands最新文献

{"title":"Encapsulation of Pecan nutshells’ bioactives with hydrocolloids by refractance window drying: Design, characterization, and modulated release studies","authors":"Miguel Esteban Cardona Jimenez ,&nbsp;Misael Cortés Rodríguez ,&nbsp;Mercedes Perullini ,&nbsp;Lina Marcela Agudelo-Laverde ,&nbsp;Patricio Román Santagapita","doi":"10.1016/j.foostr.2026.100536","DOIUrl":"10.1016/j.foostr.2026.100536","url":null,"abstract":"<div><div>In search of suitable delivery systems, we evaluated refractance window (RW) drying to produce functional flakes capable of modulating the release of Pecan nutshell bioactives. Pecan nutshell represents 40–50% of nut weight; its aqueous extract is phenolic-rich with antioxidant power, but needs further processing for preservation, stabilization, and use. A custom optimal (combined) design was developed evaluating formulation with 1.75% (w/w) total hydrocolloids (sodium alginate (1.75–1.00% w/w) and guar gum (0.75–0% w/w)), and RW conditions (temperature and thickness). Three temperatures (50, 60, 70ºC) and two mold thickness (2, 3 mm) were evaluated. Responses included water activity, total phenolic compounds (TPC) and antioxidant activities (RSA-ABTS^+. and FRAP). Optimized flakes were obtained with 1.75% (w/v) sodium alginate, 60.3ºC, and 3 mm thickness, achieving 72–83% loading based on TPC/antioxidants measurements. Physicochemical characterization of optimized flakes (ATR-FTIR, TGA, DSC, SEM) indicated high thermal stability and an apparently homogeneous/non-porous surface. Using functional (release‑kinetics) and structural (USAXS) approaches, phenolic release was modeled from optimized flakes across four simulated food media. Flakes showed burst release of TPC (60% at 2.5 min) in hydrophilic medium, while acidic medium exhibited fast but incomplete release (60% at 4.5 min), as revealed by Weibull modeling, and consistent with the presence of nano-scale scattering features in the medium detected by USAXS. The lipophilic systems modulated a prolonged TPC release, providing a suitable antioxidant delivery vehicle for fat-rich and emulsified products. Since TPC release was negligible in lipidic environments, these functional flakes demonstrate remarkable versatility, successfully tailoring burst, controlled, or no release across diverse food matrices.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100536"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178557","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":"Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food","authors":"Xinyi Zhang ,&nbsp;Zhi Yang","doi":"10.1016/j.foostr.2026.100534","DOIUrl":"10.1016/j.foostr.2026.100534","url":null,"abstract":"<div><div>Recent advances in dysphagia management have highlighted the potential of plant-based proteins for developing texture-modified foods. Faba bean protein isolate (FPI) is a promising candidate due to its gelling ability, nutritional value, and emulsifying properties. Meanwhile, syringe-based 3D extrusion printing enables the fabrication of customized, visually appealing dysphagia-friendly foods. This study aimed to develop and characterize 3D-printed FPI-based emulsions for dysphagia applications. FPI dispersions were prepared at pH 2, 5, 7, and 9 and subjected to heat, cold-sonication, or thermosonication treatments. At pH 5, near the isoelectric point (pI ≈ 4.5), dispersions exhibited the largest particle size and lowest solubility due to reduced electrostatic repulsion. In contrast, thermosonication at non-isoelectric pH conditions produced smaller particles and higher solubility, likely due to combined thermal denaturation and ultrasound cavitation. All emulsions showed solid-like viscoelasticity and shear-thinning behavior. The emulsion stabilized by thermosonicated FPI at pH 7 exhibited the smallest oil droplet size (D[4,3] ≈ 4.9 μm) and highest gel strength (G′ ≈ 3538 Pa), resulting in superior self-supporting structures and printability. This formulation met the International Dysphagia Diet Standardization Initiative (IDDSI) Level 6 criteria, while others achieved Level 4. Overall, the results demonstrate that both pH and physical treatments synergistically influence protein functionality, emulsion microstructure, and rheological behavior. Thermosonicated FPI at pH 7 exhibited optimal performance, achieving superior gel strength, printability, and structural stability. These findings provide important insights into the design of plant protein-based, 3D-printable emulsion systems and highlight their potential as customizable, dysphagia-friendly food platforms.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100534"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178533","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":"Incorporation of neem oil emulsions produced by high-pressure homogenization into sodium alginate films","authors":"Vitor Emanuel de Souza Gomes ,&nbsp;Gabriel Ferreira Toledo ,&nbsp;Letícia Aliberti Galego Alves da Silva ,&nbsp;Mayara Silva Rodrigues ,&nbsp;Liliana de Oliveira Rocha ,&nbsp;Ana Paula Badan Ribeiro ,&nbsp;Roniérik Pioli Vieira ,&nbsp;Luís Marangoni Júnior","doi":"10.1016/j.foostr.2026.100521","DOIUrl":"10.1016/j.foostr.2026.100521","url":null,"abstract":"<div><div>The incorporation of bioactive compounds into biopolymer films via high-pressure homogenized emulsions represents a promising strategy for developing functional materials. This study investigated sodium alginate (SA) films containing 0.5%, 1.0%, 2.0%, and 3.0% of neem oil nanoemulsion (NOE) stabilized with pea protein. Morphological analysis revealed increased heterogeneity with higher NOE levels, characterized by lipid domain formation and surface irregularities detected by AFM. FTIR analysis confirmed interactions between SA and NOE, while XRD showed no induced crystallinity. TGA/DTG tests indicated that the emulsion did not affect the thermal degradation profile of SA. The addition of NOE increased film thickness, but low concentrations did not significantly affect tensile strength. Higher NOE concentrations reduced tensile strength and elastic modulus, while elongation at break remained stable. Water vapor permeability and moisture content showed no significant changes, indicating maintenance of the hydrophilic character of SA. In contrast, color and opacity measurements showed that the films became yellower and less transparent. The presence of NOE also provided UV-blocking capacity, antioxidant activity against DPPH and ABTS radicals, and antifungal activity against <em>Alternaria alternata</em> and <em>Penicillium expansum</em>. Overall, the results demonstrate that the developed films exhibit promising functional properties within the scope of a preliminary experimental study and may be considered potential candidates for future studies on active packaging applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100521"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658465","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":"Impact of chain length and parity on the crystallization behavior of fatty acids: Real-time observations and thermal analysis","authors":"Jiaxi Li ,&nbsp;Yudong Liang ,&nbsp;Hong Zhang ,&nbsp;Ruihua Guo ,&nbsp;Yanlan Bi ,&nbsp;Eckhard Flöter ,&nbsp;Xuebing Xu","doi":"10.1016/j.foostr.2026.100533","DOIUrl":"10.1016/j.foostr.2026.100533","url":null,"abstract":"<div><div>This study investigated the solvent-free crystallization behavior of four saturated fatty acids differing in chain length and parity, namely pentadecanoic acid (C15:0), palmitic acid (C16:0), heptadecanoic acid (C17:0), and stearic acid (C18:0), using differential scanning calorimetry, pulsed nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction. Clear odd-even differences were observed in thermal behavior, crystallization kinetics, crystal growth mode, and final morphology. At a cooling rate of 25 °C/min, the crystallization enthalpies of C16:0 and C18:0 were 556.13 ± 4.13 and 560.65 ± 1.07 J/g, respectively, markedly higher than those of C15:0 and C17:0 (336.81 ± 2.35 and 345.52 ± 3.52 J/g). Under isothermal cooling at 20 °C, the even-chain fatty acids (ECFAs) also solidified more rapidly than the odd-chain fatty acids (OCFAs). PLM showed that OCFAs underwent a distinct secondary crystallization process and developed characteristic triangular secondary crystals, whereas ECFAs mainly formed irregular polygonal plate-like crystals and denser final aggregates. XRD patterns collected at 43 °C and 20 °C further showed pronounced temperature-dependent peak redistribution in C15:0 and C17:0, but much smaller changes in C16:0 and C18:0, indicating stronger low-temperature packing rearrangement in the OCFAs. These findings show that chain parity strongly regulates the crystallization pathway and final network organization of fatty acids from the melt, providing useful guidance for controlling texture and structural stability in lipid-based materials and food systems</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100533"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178534","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":"In Situ mapping of cell wall biopolymers: Resolving native interactions between cellulose, hemicellulose, and pectin in potato through multimodal microscopy","authors":"Xiaoyu Chen ,&nbsp;Hui Zhang ,&nbsp;Xiaowei Shi ,&nbsp;Jianhui Xiao ,&nbsp;Ling Zhu","doi":"10.1016/j.foostr.2026.100526","DOIUrl":"10.1016/j.foostr.2026.100526","url":null,"abstract":"<div><div>Starchy plant cell walls act as physical barriers that impede enzyme-starch interactions, thus lowering digestibility. This study aimed to map the multiscale microstructural characteristics of mature potato cell walls. The co-localization of pectin matrix with the cellulose/hemicellulose skeleton was determined by combining various specific dyes. The cell wall nanopores were visualized using high-resolution scanning electron microscope and N₂ adsorption-desorption was used to determine the pore size (0.5∼30 nm) and volume (0.003242 cm³/g). Further ultrastructural observations suggested that pectin appeared denser in the inner layer of the primary wall than in the middle lamella. Concurrently, densely arranged pores were observed across the laminated cell wall layers, potentially suggesting a continuous pore network throughout the entire cell wall. Cellulose microfibrils were connected by hemicellulose and co-embedded in a pectin matrix in a feather-shaped highly aggregated form, as observed by atomic force microscopy. Finally, an enhanced cell wall model was developed, featuring an irregular cellulose microfibril core and a nanoporous multilayered pectin matrix. These findings will provide a theoretical basis for elucidating the structure-activity relationship of mature potato cell walls.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100526"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147859125","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":"Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products","authors":"Jia Liu ,&nbsp;Qiaomei Wang ,&nbsp;Luyao Shi ,&nbsp;Lu Han ,&nbsp;Zaifei Zheng ,&nbsp;Peng Wang ,&nbsp;Ahmed S.M. Saleh ,&nbsp;Daozi Deng ,&nbsp;Zhigang Xiao ,&nbsp;He Liu ,&nbsp;Chunfang Ma","doi":"10.1016/j.foostr.2026.100500","DOIUrl":"10.1016/j.foostr.2026.100500","url":null,"abstract":"<div><div>The efficient utilization of soybean by-products, such as soybean hull and wet okara, has significant potential in enhancing their economic value in the food industry. In this study, extruded soybean by-products (ESBP) particles were processed using dynamic high-pressure microfluidization (DHPM) to produce microfluidized ESBP (MESBP) particles. The physicochemical properties and structural characteristics of MESBP particles and the emulsions they stabilize were comprehensively evaluated. The results showed that DHPM treatment did not alter the chemical bonds and crystalline structure of MESBP particles but induced a rougher and more porous microstructure. While ESBP particles alone were unable to form stable emulsions, MESBP particles exhibited improved emulsifying properties with increasing DHPM intensity, including smaller particle sizes, higher absolute ζ-potential values, and larger contact angles. Correspondingly, the droplet sizes of emulsions stabilized by MESBP particles decreased, while their absolute ζ-potential, apparent viscosity, viscoelastic (G') and viscous (G<em>′'</em>) moduli increased with increasing DHPM intensity. Emulsions stabilized by MESBP particles treated at high DHPM intensity demonstrated superior storage and physical stability, attributed to the formation of a gel-like network structure via strong particle adsorption at the oil–water interface. The findings present a promising strategy for valorizing soybean by-products as effective particulate emulsifiers, thereby broadening their application in the food sector.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100500"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978043","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":"Impact of pre- and post- frying treatments on meat-analog based batter coated fried food","authors":"Md. Hafizur Rahman Bhuiyan,&nbsp;Nushrat Yeasmen,&nbsp;Michael Ngadi","doi":"10.1016/j.foostr.2026.100503","DOIUrl":"10.1016/j.foostr.2026.100503","url":null,"abstract":"<div><div>This study describes how pre- and post-frying procedures affect meat analog based coated foods. A meat-analog was coated with batter systems made with wheat and rice flour that had varying (1:1, 1:1.3, 1:1.5) solid-to-water ratio (SWR) as pre-frying treatments. The coated meat analogs were fried for 4 min at 180°C before being treated with hot air blow (HAB), centrifuge-aided absorbent paper (CAP), and pressure-assisted absorbent paper (PAP). The physiochemical (crust moisture: 0.09–0.51db, total moisture:0.54–1.09db, crust fat:0.43–0.13db, total fat:0.40–0.20db, maximum force to break:0.76–4.27 N, distance at maximum force:0.93–4.80 mm, slope at maximum force:0.14–4.6 N/mm), thermal (glass transition temperature: −21.09 to −22.97°C), and structural (crust thickness:1.21–3.08 mm, area density:0.18–0.47 g/cm², volumetric density:1.25–2.12 g/cm³, surface opening: 3.12–23.35 %, fractal dimension: 2.692–2.886) characteristics of coated meat-analog, as well as batter rheology (consistency index: 1.17–78.37 Pa.sⁿ, flow behavior index: 0.25–0.56, water retention ability: 49.42–99.17 %, batter pickup: 24.12–77.87 %) and process parameters (frying loss:7.70–22.3 %, cooking yield: 2.53–84.17 %), were all significantly (p &lt; 0.05) impacted by the pre-frying alteration of the batters SWR. Overall, lower SWR batters produced less fat, however, higher SWR batters produced fried meat analogs with stronger textural qualities (hardness, brittleness, crispiness). The fat content (crust: 0.16–0.34db, total:0.25–0.32db) of batter-coated fried meat analogs was reduced (crust: 0.08–0.30db, total:0.18–0.31db) by post-frying treatments (HAB, PAP, and CAP) without altering the other parameters being studied. Surface study showed that SWR of the batters significantly affected the microstructure of coated fried meat analogs, and surface structural characteristics (roughness, openings) affected the effectiveness of post-frying treatments.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100503"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078279","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":"Enhancement of surimi gels using phosphorylated cellulose nanofibers","authors":"Berkani Somia ,&nbsp;Lei Zhang ,&nbsp;Ning Ren ,&nbsp;Xue Gao ,&nbsp;Cancan Shan ,&nbsp;Mei Cui ,&nbsp;Rongxin Su ,&nbsp;Maina Mwangi ,&nbsp;Renliang Huang","doi":"10.1016/j.foostr.2025.100494","DOIUrl":"10.1016/j.foostr.2025.100494","url":null,"abstract":"<div><div>Surimi-based products with high nutritional content are gaining popularity. Improving surimi gel properties is crucial for future processing and product quality. In this study, phosphorylated cellulose nanofibers (PCNFs) were used as a textural enhancer. Firstly, PCNFs are special fibers with active phosphate groups and high surface hydrophilicity, making them ideal as surimi gel additives. Furthermore, the creative use of PCNFs at a concentration of 0.15 wt% (0.15 g/100 g surimi) greatly improves the surimi gels' microstructure, including hardness by 89.57 %, gumminess by 162.31 %, and chewiness by 216.63 %, and water holding capacity due to a synergistic effect between nanofibers and myosin. A model was created to illustrate the interaction between PCNFs and myosin in the surimi matrix. The model provides insights into the role of cellulose-based additives in food gels, aiming to develop innovative surimi products and provide guidance for creating high-quality cellulose-additive foods and understanding their functions in meat gel systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100494"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145771907","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":"Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion","authors":"Esranur Kaya,&nbsp;Esmanur Ilhan,&nbsp;Elif Doga Akgoz,&nbsp;Gulfem Guneydere,&nbsp;Imran Gurbuz,&nbsp;Mecit Halil Oztop","doi":"10.1016/j.foostr.2026.100509","DOIUrl":"10.1016/j.foostr.2026.100509","url":null,"abstract":"<div><div>Pickering emulsions stabilized by acid-gelling particles offer potential for functional foods, nutraceuticals, and controlled nutrient release. This study investigated emulsions prepared with whey protein isolate (WPI) and gum Arabic (GA) at varying ratios (0.01–0.10) to assess their ability to undergo intragastric gelation. Polysaccharide–protein complexes were formed under heat and pressure at neutral pH, likely through hydrogen bonding, hydrophobic interactions, and steric effects. GA–WPI complexation at neutral pH was investigated using FTIR spectroscopy and NMR relaxometry and further analyzed by zeta potential. Emulsions containing 20% w/w sunflower oil were produced using high-pressure homogenization, and their stability was tracked via particle size analysis and NMR relaxometry over four weeks. Confocal microscopy revealed the formation of a GA–protein coating around oil droplets, indicating strong interfacial stabilization. Increasing GA concentration from 0.01 to 0.10 significantly reduced particle size (<em>p &lt; 0.05</em>), with the smallest recorded diameter being 0.756 µm. NMR relaxometry results demonstrated that higher PS:PR ratios led to lower T_2a and T_2b relaxation times, indicating increased particle-mediated confinement of the water and oil phases over four weeks and improved emulsion stability. During in vitro acid and enzyme-assisted digestion, emulsions demonstrated intragastric gelation. Rheological analysis showed increased bolus viscosity post-digestion, indicating network formation. Flow-MRI analysis of bolus flow revealed a shift from parabolic to flattened or asymmetric velocity profiles after digestion, influenced by GA ratio. These findings demonstrate that GA–WPI-based Pickering emulsions can undergo structural transformation during digestion, supporting their potential in developing functional food systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100509"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147384731","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":"Mesoscopic properties of Antarctic krill protein amyloid fibrils described by soft matter physics","authors":"Yifan Zhang ,&nbsp;Xing Chen ,&nbsp;Hang Qi ,&nbsp;Xidong Jiao ,&nbsp;Nana Zhang ,&nbsp;Bowen Yan ,&nbsp;Daming Fan","doi":"10.1016/j.foostr.2026.100501","DOIUrl":"10.1016/j.foostr.2026.100501","url":null,"abstract":"<div><div>Artificial amyloid fibrils derived from food proteins have attracted significant interest due to their diverse functionalities in food science, materials engineering, and nanotechnology. As a strategical global biomass resource, Antarctic krill proteins (AKP) were extracted from defatted krill meal and self-assembled into amyloid fibrils (AKAF) under pH 2.0 and elevated temperature. The mesoscopic properties of AKAF were characterized using soft matter physics approaches. Results showed that mature AKAF exhibit an average height of 1.8 nm and a contour length of 1.8 μm, featuring a periodic helical structure with a pitch of 25.0 nm. Additionally, AKAF display remarkable mechanical rigidity with a persistence length of 5.9 μm and Young’s modulus of ∼15.5 GPa, exceeding most reported food protein amyloid fibrils. Overall, this study demonstrates the upcycling of krill waste protein into amyloid materials with significant material properties, contributing to the resource-efficient and sustainable utilization of marine protein resources.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100501"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023605","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}