JournalTOCs

Food Structure
Journal Prestige (SJR): 1.019

Citation Impact (citeScore): 3
Number of Followers: 4

Hybrid journal (It can contain Open Access articles)
ISSN (Online) 2213-3291
Published by Elsevier

[2974 journals]

Characterization and Quantification of Anisotropy in Mozzarella Cheese:
Exploring the Impact of Structural Anisotropy on Functional Properties
Using Complementary Analytical Technologies
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  Abstract: Publication date: Available online 27 March 2025Source: Food StructureAuthor(s): Harshkumar Patel, Pawel Tomasz Pieta, Lezhong Wang, Siavash Bigdeli, Anders Nymark Christensen, Anders Bjorholm Dahl, Jeppe Revall Frisvad, Kristina Schmidt Bejder, Joana Ortega-Anaya, Ulf Andersen, Søren Balling Engelsen, Frans W.J. van den Berg
PRODUCTION OF 3D-PRINTED MEAT ANALOGUES USING PEA, FAVA, AND MUNG BEAN
PROTEINS: A COMPARISON STUDY
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  Abstract: Publication date: Available online 27 March 2025Source: Food StructureAuthor(s): Saphal Ghimire, Chaiwut Gamonpilas, Muhammad Umar, Anil Kumar Anal
Exploration of structural differences between dairy and plant-based cheese
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  Abstract: Publication date: Available online 26 March 2025Source: Food StructureAuthor(s): A.G. Marangoni Dobson
Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the
Physicochemical Properties of MPI Dispersions: A Study on Micelle
Integrity.
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  Abstract: Publication date: Available online 26 March 2025Source: Food StructureAuthor(s): Maria P. Byrne, Patrick J. Forrestal, Tom F O’ Callaghan, Niharika Rahman, Aishwarya Ray, Martin Danaher, Bernard M. Corrigan, Noel A. McCarthy, Chikere G. Nkwonta, Karl Richards, Farhad Garavand, Enda Cummins, Sean A. Hogan
Extraction and functional properties modification of guar protein isolates
by ultrasound: A promising alternative protein
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  Abstract: Publication date: Available online 22 March 2025Source: Food StructureAuthor(s): Geetarani Liklam Loushigam, T.P. Sari, Prarabdh C. Badgujar, Mahesh Shivanand Dige, Sunil Pareek
How differences in rice texture and oral physiology affect sensory
preference and eating behavior of consumers: A generalized additive models
(GAMs) approach
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  Abstract: Publication date: Available online 21 March 2025Source: Food StructureAuthor(s): Zhen Zhao, Zuo Wang, Jingye Zhu, Ancha Xu, David Julian McClements, Jianshe Chen, Yong Chen
Plant proteins as substitutes for egg white protein in food foams:
Meringues as a model system
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  Abstract: Publication date: April 2025Source: Food Structure, Volume 44Author(s): Nadia Flarup Laursen, Gil Makiel Nielsen, Magnus Bergholdt Jul Christiansen, Ruifen Li, Milena Corredig, Claus Hviid Christensen
Behavior of common beans under two conditions of water accessibility
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  Abstract: Publication date: Available online 13 March 2025Source: Food StructureAuthor(s): Nguyen T.H. An, Annu Mathew, Henry Tafiire, Ann Van Loey, Marc E. Hendrickx
Investigating the impact of enzyme diversity in producing edible bird nest
protein hydrolysates: Techno-functional, structural, molecular docking,
and in vitro digestibility
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  Abstract: Publication date: Available online 10 March 2025Source: Food StructureAuthor(s): Rabia Kanwal, Abdur Rehman, Muhammad Irfan, Mian Shamas Murtaza, Tabussam Tufail, Mian Anjum Murtaza, Tawfiq Alsulami, Ibrahim Khalifa, Song Miao
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar
proteins to improve the gelation and emulsification properties
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  Abstract: Publication date: Available online 1 March 2025Source: Food StructureAuthor(s): Ran Wei, Zicong Wan, Xiaoyan Xu, Xingguo Tian
Regulating Texture Quality in Intermediate Moisture Foods: A Comparative
Study on the Impact of Various Sugar Substitutes During Storage
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  Abstract: Publication date: Available online 15 February 2025Source: Food StructureAuthor(s): Jianyi Li, Sarina Bao, Fang Zhong, Renjiao Han, Caiyun Wang, Jian He, Yixun Xia
Understanding the structure and functionality of third-generation rice
flour snacks enriched with grape pomace flour
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  Abstract: Publication date: Available online 12 February 2025Source: Food StructureAuthor(s): Migdalia Arazo-Rusindo, Mauricio Oyarzún, Carolina Moreno, Pedro Bouchon
Formation mechanism of thermomechanically stabilized whey protein-pectin
complexes: Contribution of pectin and protein to complex structure
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  Abstract: Publication date: January 2025Source: Food Structure, Volume 43Author(s): Jessica M. Filla, Shirin Heck, Jörg Hinrichs
Iron dextran-loaded alginate-calcium multi-vesicular microparticles as an
intramuscular supplement: a new approach for in situ prolonged iron
release.
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  Abstract: Publication date: Available online 23 January 2025Source: Food StructureAuthor(s): Emerson Durán, Patricio Romero-Hasler, María Gabriela Villamizar Sarmiento, Gonzalo Álvarez-Acevedo, Eduardo Soto-Bustamante, Andrónico Neira-Carrillo, Felipe Oyarzun-Ampuero, Diane Burgess, Carolina Valenzuela
Enhancing Rheological and Textural Properties of Pea Protein-Collagen Gels
via Transglutaminase crosslinking
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  Abstract: Publication date: Available online 14 January 2025Source: Food StructureAuthor(s): Parisa Eslami, Victoria Haritos, Simon Crawford, Leonie van ‘t Hag
Properties of processed cheese made from Cagliata cheese: influence of fat
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  Abstract: Publication date: Available online 9 January 2025Source: Food StructureAuthor(s): Gaurav Kr Deshwal, Liesbeth van der Meulen, Mark Fenelon, Laura G. Gómez-Mascaraque, Thom Huppertz
Impact of high-intensity ultrasound on the development of
phytosterol-based oleogels
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  Abstract: Publication date: January 2025Source: Food Structure, Volume 43Author(s): Thais Lomonaco Teodoro da Silva, Sabine Danthine
Impact of tannic acid addition on the structural and functional properties
of soy protein-based high-moisture extruded meat analogues optimized using
Artificial Intelligence
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  Abstract: Publication date: Available online 4 January 2025Source: Food StructureAuthor(s): Saqib Gulzar, Mohamed Tagrida, Olga Martín-Belloso, Robert Soliva-Fortuny
Recycled fish oil and lard: Influences on the textural and structural
properties of Surimi Gels
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  Abstract: Publication date: Available online 19 December 2024Source: Food StructureAuthor(s): Jingyan Zhang, Ramy M. Khoder, Hong Yang, Tao Yin, Ru Liu, Juan You

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