Journal of Food Measurement and Characterization最新文献

{"title":"Effect of wheat gluten on the quality of corn steamed bread prepared by modified corn flour and its frozen storage stability","authors":"Liang Zhang,&nbsp;Zhaojun Wang,&nbsp;Haiyan Gao,&nbsp;Jie Zeng,&nbsp;Mengdi Song,&nbsp;Jiahui Xu","doi":"10.1007/s11694-025-03361-z","DOIUrl":"10.1007/s11694-025-03361-z","url":null,"abstract":"<div><p>Although corn steamed buns, as coarse-grain foods, are rich in dietary fiber and trace elements, the traditional production process has several drawbacks, such as producing corn buns with a rough texture and dull color, which restrict their acceptance by consumers. This study optimizes the raw material ratio through single-factor experiments to increase the palatability and overall acceptability of corn steamed buns. With increasing gluten proportions, the hardness, gumminess and chewiness of the corn steamed buns first decreased to 2368.58, 1258.12 and 940.36, respectively, and then increased. In contrast, their water-holding capacity, L* value, specific volume, height-diameter ratio, elasticity, cohesiveness and resilience first increased to 3.46, <i>74.59</i>, 1.75, 0.70, 0.84, 0.55 and 0.21, respectively, and then decreased. When the amount of added gluten reached 20%, the sensory score of the steamed buns was the highest, reaching 84.10 points. With increasing frozen storage time, the water-holding capacity of the corn steamed buns decreased; the water loss rate increased; the bound water content decreased; the relaxation time, weakly bound water content, free water content and frozen water content increased; the elasticity, cohesiveness and resilience of the steamed buns decreased; the hardness, gumminess and chewiness increased; and the quality of the steamed buns gradually decreased. During the fourth week of freezing, the gluten network structure inside the steamed buns was severely damaged, causing the hardness of the corn steamed buns to sharply increase to 4280.33, the elasticity to decrease to 0.66, and its quality to sharply decline. As mentioned above, corn buns are of better quality when the gluten content is 20% and when the freezing storage time does not exceed 4 weeks.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5886 - 5897"},"PeriodicalIF":3.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905040","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":"Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability","authors":"Hava Tüter,&nbsp;Bilge Taşkın,&nbsp;Nazlı Savlak","doi":"10.1007/s11694-025-03359-7","DOIUrl":"10.1007/s11694-025-03359-7","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to enhance the nutritional value and antioxidant bioaccessibility of gluten-free biscuits by incorporating increasing amounts of chia seeds. The physical, chemical, and sensory properties, as well as the in vitro bioaccessibility of total phenolics and antioxidant activity, were evaluated in gluten-free sweet biscuits developed by substituting red rice flour and tapioca starch with chia seeds (0–20%). The changes in sensory, textural, and some chemical properties of the biscuits during six months of storage were also monitored. As the chia seed content increased, the moisture, ash, protein, fat, and total dietary fiber contents of the biscuits rose, while the carbohydrate content decreased. Biscuits with 20% chia substitution exhibited the highest nutritional value, particularly in dietary fiber content (6.16%), while those with 10% chia substitution maintained overall acceptability scores comparable to the control biscuits throughout storage. The total phenolic content and antioxidant activities (DPPH and FRAP) of all chia-substituted biscuits were significantly higher than those of the control biscuits. Additionally, incorporating chia seeds improved the bioaccessibility of phenolic compounds and antioxidants, with biscuits containing 10% chia substitution showing the highest bioaccessibility for both phenolics and FRAP.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5857 - 5870"},"PeriodicalIF":3.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03359-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The efficacy and evaluation of chitosan-essential oil and fruit peel extracts edible films in preserving the shelf life of beef meat samples","authors":"Qurat ul Ain,&nbsp;Muhammad Waseem,&nbsp;Fazal ur Rehman,&nbsp;Shahzad Zafar Iqbal","doi":"10.1007/s11694-025-03356-w","DOIUrl":"10.1007/s11694-025-03356-w","url":null,"abstract":"<div><p>This study used chitosan (Ch), peppermint essential oil, and fruit peel extracts (mango, orange, pomegranate) to prepare four edible films i.e. chitosan-essential oil (Ch), chitosan-mango peel extract and essential oil (Ch/MPE/EO), chitosan-orange peel extracts essential oil (Ch/OPE/EO), and chitosan-pomegranate peel extract essential oil (Ch/PPE/EO), respectively. The results indicated that pomegranate peel (PP) extract has a higher polyphenol level than mango peel (MP) and orange peel (OP) extract. The edible films were used to preserve the shelf life of beef meat at cold storage conditions (4 ℃). The compatibility of the prepared films was analyzed using parameters like film thickness, viscosity, pH, solubility, moisture content, water swelling properties, etc. Furthermore, the characterizations of prepared edible films were analyzed using zeta sizer, zeta potential, PDI, FTIR, X-ray diffraction, SEM, and antimicrobial analysis. The results showed that edible film Ch/PPE/EO has the highest thickness with a mean value of 0.42 ± 0.05 mm, the lowest transmittance of 11.58% ± 0.22, the highest water solubility (66.8%), and the highest efficacy against microorganisms. The results have shown that fruit peel extracts and essential oils effectively prevent the oxidative degradation of lipids in meat, during 16th and 20th days of storage, the control group showed maximum values (0.68 ± 0.018 and 0.85 ± 0.019 mg MDA kg-1, respectively) of TBA as compared to wrapped meat samples with Ch/OPE/EO and Ch/PPE/EO films (0.54 ± 0.017 and 0.50 ± 0.017 mg MDA kg⁻¹ respectively. In sensory evaluation, the samples wrapped with Ch/MPE/EO, Ch/OPE/EO, and Ch/PPE/EO edible films were rated at 5.5 (moderate acceptance), 5.8 (moderate like), and 7 (indicating high liking), respectively.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5806 - 5828"},"PeriodicalIF":3.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904999","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":"Optimization and characterization of colorimetric composite film based on biodegradable polymers (Gluten and Carboxymethyl Cellulose) and Roselle (Hibiscus Sabdariffa) anthocyanins as a TVN-B indicator in fish fillet","authors":"Neda Fallah,&nbsp;Aazam Aarabi,&nbsp;Hassan Zaki Dizaji,&nbsp;Majid Ghashang","doi":"10.1007/s11694-025-03357-9","DOIUrl":"10.1007/s11694-025-03357-9","url":null,"abstract":"<div><p>Colorimetric indicators are essential in intelligent packaging for food freshness monitoring. This study utilized <i>Hibiscus sabdariffa</i> extract as a colorimetric indicator, confirming the presence of anthocyanins, phenols, flavonoids, and antioxidant activity. Anthocyanins displayed color changes from red to blue and yellow as pH increased from 2 to 12. The effects of anthocyanin (10–30% w/w) on the physical properties of gluten (1–3% w/w) and CMC (0.5–1.5% w/w) composite films were analyzed using response surface methodology (RSM). The addition of anthocyanins increased film thickness, tensile strength, and modulus of elasticity while decreasing elongation at break (<i>p</i> &lt; 0.05). Higher anthocyanin levels (30%v/w) reduced moisture content and increased solubility. All three variables significantly lowered water vapor permeability (<i>p</i> &lt; 0.05). Redness (a*) was influenced by anthocyanin, gluten, and the interaction of CMC × anthocyanin, while the yellowness index (1.85 to 2.93) increased with more gluten and anthocyanin. The optimal composition—3% gluten, 1.5% CMC, and 10% anthocyanin—offered the highest thermal stability. FT-IR and SEM confirmed the successful incorporation and compatibility of anthocyanins within the film. XRD showed that anthocyanins did not affect film crystallinity. These gluten/CMC films with <i>Hibiscus sabdariffa</i> indicator exhibited significant color changes in fish fillets, aligning with TVB-N variations andDifferent colorimetric indicators are employed for various intelligent packaging applications depending on the product type effectively indicating spoilage.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5829 - 5847"},"PeriodicalIF":3.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905042","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":"Ginkgo starch nanocrystals formation mechanism and its application in Pickering emulsion","authors":"Lujie Liu,&nbsp;Lixin Huang,&nbsp;Chengzhang Wang,&nbsp;Caihong Zhang,&nbsp;Pujun Xie,&nbsp;Yejun Deng,&nbsp;Xiang Wang,&nbsp;Yong Liu","doi":"10.1007/s11694-025-03346-y","DOIUrl":"10.1007/s11694-025-03346-y","url":null,"abstract":"<div><p>Starch nanocrystals (SNCs) are a desirable stabilizer for Pickering emulsion, and ginkgo starch (GS) is a potential resource to prepare SNCs. However, the formation mechanism and application of GS-SNCs are not fully elucidated. To address the problem, ginkgo SNCs were prepared using sulfuric acid hydrolysis and the formation mechanism was revealed by molecular structure and morphology changes. The stability of hydrolyzed products in the Pickering emulsions was assessed. The results from hydrolysis kinetics showed a rapid hydrolysis stage in 1–3 days and a slow hydrolysis stage in 4–7 days. The process of forming SNCs exhibited an exo-corrosion, including molecular chain breakage and granule disintegration. SNCs were present in the acid hydrolysis process and comprised of low molecular weight amylopectin, with mean particles of 168 nm for 7-day-formed SNCs. The acid hydrolysis gave a significant increase from 32 to 42% in the relative crystallinity and decrease from 2407406 g/mol to 5136 g/mol on the molecular weight, and the molecular weight change occurred mainly on the first day of hydrolysis. The oil-in-water (O/W) Pickering emulsion was prepared by acid hydrolyzed starch via ultrasonication. The products of acid hydrolysis for 6 and 7 days, AGS-6 and AGS-7 emulsified Pickering emulsions exhibited good stability for 4 months. The size and molecular weight were the important factors that influence the stability of Pickering emulsion. This study provides practical support for the use of Ginkgo SNCs in Pickering emulsions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5670 - 5682"},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904996","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":"Chemometric comparison based on volatile compound composition and plant family of some commercial essential oils used in Morocco and Spain","authors":"Anass El Ouaddari,&nbsp;Driss Benmessaoud Left,&nbsp;Othman El Faqer,&nbsp;Zakaria Benchama,&nbsp;Jamal Jamal-Eddine,&nbsp;Samir Iben Moussa,&nbsp;José Antonio Cayuela-Sánchez,&nbsp;Abdelaziz El Amrani","doi":"10.1007/s11694-025-03293-8","DOIUrl":"10.1007/s11694-025-03293-8","url":null,"abstract":"<div><p>Morocco and Spain are important exporters of essential oils, partly due of their favorable agro-climatic conditions, which support the growth of both wild and cultivated aromatic plants. The aim of the present study was to analyze the volatile compounds of fifty-nine commercial essential oils (EOs) used in Morocco and Spain analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The chemical profiles of 15 essential oils from Myrtaceae, 5 from Apiaceae, 21 from Lamiaceae, 4 from Rutaceae, 6 from Poaceae, 5 from Pinaceae, and 3 from Cupressaceae were determined by GC/MS and discussed. Agglomerative cluster analysis and dendrograms based on the volatile compounds of the studied essential oils revealed important qualitative and quantitative differences among various plant species within the same botanical family. In contrast, certain oils, such as those from Eucalyptus species, exhibited minimal variation in chemical composition, even when sourced from different regions or companies. However, EOs from Apiaceae species displayed low correlation, likely due to distinct main compounds. These findings suggest that geographical origin and market source play key roles in determining the chemical composition of essential oils.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5333 - 5376"},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904997","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":"Extraction methods, physiological activities, and applications of rose residue and its bioactive components: A comprehensive review","authors":"Yu-Mei Zhai,&nbsp;Yao-Yao Li,&nbsp;Ling-Xiao Liu,&nbsp;Yun-Guo Liu","doi":"10.1007/s11694-025-03318-2","DOIUrl":"10.1007/s11694-025-03318-2","url":null,"abstract":"<div><p>The urgent need for sustainable management of rose processing residues stems from their dual environmental burden and underutilized bioactive potential. Existing studies have primarily focused on the extraction of single components from rose byproducts, but there is a lack of comprehensive methods to optimize the efficiency and purity of bioactive components in complex rose residues. This study addresses this gap by providing a comprehensive review of the extraction methods and physiological characteristics of rose residues and their bioactive components, comparing the advantages and disadvantages of different extraction methods. Particular emphasis is placed on the significant performance of cascade extraction methods in enhancing the efficiency and purity of target compounds. Building on this foundation, the potential value of rose residues for high-value applications in food, pharmaceuticals, and energy production is further explored. In summary, this article aims to provide a robust theoretical framework for the rational utilization of rose residues and to explore their application potential in diverse fields.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5183 - 5196"},"PeriodicalIF":3.3,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904993","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":"Valorization of apple pomace by extraction of insoluble dietary fiber and production of IDF-enriched apple juice using different levels of hydrocolloids","authors":"Sayed Amir Hossein Goli,&nbsp;Mohammad Mahdi Ghaemifar,&nbsp;Zahra Rezvani,&nbsp;Maryam Moradabbasi","doi":"10.1007/s11694-025-03315-5","DOIUrl":"10.1007/s11694-025-03315-5","url":null,"abstract":"<div><p>This study examines the effect of different drying methods (hot air oven, microwave, and freeze drying) on the quality characteristics of apple pomace (AP) to enhance its value as a byproduct. Freeze-dried AP was the best sample due to the highest water and oil holding capacity (12.64 and 1.90 g/g, respectively), the highest antioxidant activity (90.64%), desirable total phenolic content (TPC), and brighter color (L* = 71.20). Accordingly, insoluble dietary fiber (IDF) of freeze-dried AP was extracted and added to apple juice (AJ) to produce a novel health-beneficial drink. The effect of added IDF (1% w/v) on AJ properties as an innovative and nutritious ingredient with the participation of different stabilizers (carboxymethyl cellulose, high methoxyl pectin, and tragacanth gum) with various concentrations (0.50, 0.33, and 0.25%w/v) and their combination as the other novel part of our study was examined. The viscosity (17.5–240.5 cp), suspension stability (17.5–100%), and cloud value (0.15–0.48) were significantly increased in IDF-enriched AJ with different stabilizers. The AJ containing 0.33% tragacanth and 0.50% tragacanth + pectin had the desirable viscosity (88.5 cp and 61 cp, respectively), suspension stability (100% and 96%, respectively), and cloud value (0.21 and 0.20, respectively) in comparison to the other samples with different applied hydrocolloids; for this reason, the effect of stabilizers (0.33% of tragacanth and 0.50% of tragacanth + pectin) on drink stability containing IDF (1%) of freeze-dried AP during 16 days of cold storage was investigated at regular intervals. Significant changes were observed in the physicochemical properties of treatments over time in pH, acidity, turbidity, color, physical stability, TPC, antioxidant activity (AA), and zeta potential. The decrease in physical stability of all samples during storage (100 to 13%) was attributed to a reduction in absolute zeta potential, likely due to the formation of brown pigments, which increased turbidity. A decrease in AA (47.02 to 0.46%) with an increase in TPC (0.08 to 0.22 mg/ml) related to the changed measurable polyphenols without AA during storage. Therefore, this study showed that valorization of AP as one of the massive byproducts and producing a functional AJ containing IDF is feasible in the food industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5426 - 5447"},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905052","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 shelf life of sweet cherry fruit was prolonged under brassinolide treatment","authors":"Rongjun Pan,&nbsp;Meiling Guo,&nbsp;Tingting Guo,&nbsp;Xinyu Wang,&nbsp;Zhenjing Chu,&nbsp;Jianzhao Li,&nbsp;Jingjing Yang,&nbsp;Meixia Liang","doi":"10.1007/s11694-025-03350-2","DOIUrl":"10.1007/s11694-025-03350-2","url":null,"abstract":"<div><p>Fruit softening and senescence are key factors influencing postharvest fruit storage, as they reduce shelf life and decrease economic value. Brassinosteroids (BRs) play pivotal roles in maintaining fruit quality and reducing postharvest losses. This study investigated the effects of BR and its synthesis inhibitor (BRZ) on postharvest cherry fruitusing a 10-minutedipping treatment followed by air-drying. Results indicated a progressive decrease in sweet cherry firmness during storage. BR treatment effectively alleviated this softening process, while BRZ accelerated it. BR application also delayed the reduction in total soluble solids (TSS) content. Specifically, BR reduced water-soluble pectin (WSP) and ionically soluble pectin (ISP) levels, while inhibiting the activities of pectin- modifying enzymes including polygalacturonase (PG), pectin methylesterase (PME), and pectate lyase (PL). In contrast, BRZ treatment significantly increased both pectin content and enzyme activity. At the molecular level, BR suppressed the transcription of BES1 genes and downregulated the expression of pectin degradation-related enzymes. These results demonstrate that BR treatment effectively prolongs the postharvest storage period of cherry fruit, whereas BRZ accelerates fruit deterioration, providing new insights for postharvest management strategies.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5720 - 5729"},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905065","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 and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food","authors":"Wei Xu,&nbsp;Mengyao Kang,&nbsp;Denglin Luo,&nbsp;Lala Li,&nbsp;Yongpeng Yin,&nbsp;Lihua Zhang","doi":"10.1007/s11694-025-03363-x","DOIUrl":"10.1007/s11694-025-03363-x","url":null,"abstract":"<div><p>As global population aging accelerates, dysphagia food has received more and more attention. In this study, whey protein (WP) gels were prepared with konjac glucomannan (KGM) for dysphagia-friendly food. The WP/KGM gels composite gels were formed primarily through hydrogen bonding and hydrophobic interactions. The incorporation of KGM synergistically enhanced the gelling properties of WP with high gel water retention. Microstructure and moisture distribution demonstrated that KGM facilitated the development of a denser and uniform micro-network structure. Based on the International Dysphagia Diet Standardization Initiative (IDDSI) test, the composite gels were categorized as level 5–6 dysphagia-oriented foods and suitable as transitional dysphagia foods. This study demonstrates that KGM can regulate WP gel performance and provides insights into the development of WP-based soft gel foods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5909 - 5918"},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905053","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}