Influence of inner structure, porosity and degradation kinetics on pectin extraction from fruit peels in agitated-batch extractor: computational modelling via lattice Boltzmann method
Publication date: Available online 9 July 2021Source: Food StructureAuthor(s): Luiz T.M. Bertoldi, Rogers Ribeiro, Gustavo C. Dacanal, Fernando L. Caneppele, José A. Rabi (Source: Food Structure)
Source: Food Structure - July 11, 2021 Category: Food Science Source Type: research
Imitation cheese – New insights to relations between microstructure and functionality
Publication date: Available online 1 July 2021Source: Food StructureAuthor(s): Kathrine Esager Ørskov, Line Bach Christensen, Lars Wiking, Thomas Hannibal, Marianne Hammershøj (Source: Food Structure)
Source: Food Structure - July 2, 2021 Category: Food Science Source Type: research
Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy
Publication date: Available online 2 July 2021Source: Food StructureAuthor(s): Arne M.R. Huyst, Herlinde De Keersmaecker, Lomme J. Deleu, Kevin Braeckmans, Jan A. Delcour, Paul Van der Meeren (Source: Food Structure)
Source: Food Structure - July 2, 2021 Category: Food Science Source Type: research
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex
Publication date: Available online 17 June 2021Source: Food StructureAuthor(s): Burcu Öztürk-Kerimoğlu (Source: Food Structure)
Source: Food Structure - June 17, 2021 Category: Food Science Source Type: research
Long-term Stable Emulsions Prepared from Lentil Protein Fibrillar Aggregates
Publication date: Available online 16 June 2021Source: Food StructureAuthor(s): Carter Wynnychuk, Yeon-Ji Jo, Yifu Chu, Lingyun Chen (Source: Food Structure)
Source: Food Structure - June 16, 2021 Category: Food Science Source Type: research
Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Publication date: Available online 10 June 2021Source: Food StructureAuthor(s): Jaqueline S. Guedes, Karoline C. Santos, Nanci Castanha, Meliza L. Rojas, Manoel D. Matta Junior, Dâmaris C. Lima, Pedro E.D. Augusto (Source: Food Structure)
Source: Food Structure - June 12, 2021 Category: Food Science Source Type: research
Structure-function relationship of black cumin seeds protein isolates: amino-acid profiling, surface characteristics, and thermal properties
Publication date: Available online 11 June 2021Source: Food StructureAuthor(s): Ines Trigui, Hela yaich, Ahmed Zouari, Salma Cheikh-Rouhou, Christophe Blecker, Hamadi Attia, M.A. Ayadi (Source: Food Structure)
Source: Food Structure - June 12, 2021 Category: Food Science Source Type: research
Assessment of starch branching and lamellar structure in rice flours
Publication date: Available online 1 June 2021Source: Food StructureAuthor(s): Matthew Paul Van Leeuwen, Michelle Rosemarie Toutounji, Jitendra Mata, Rachelle Ward, Elliot Paul Gilbert, Patrice Castignolles, Marianne Gaborieau (Source: Food Structure)
Source: Food Structure - June 2, 2021 Category: Food Science Source Type: research
Optimization of pearl millet-derived bioactive peptide microspheres with double emulsion solvent evaporation technique and its release characterization
Publication date: Available online 29 May 2021Source: Food StructureAuthor(s): Himani Agrawal, Robin Joshi, Mahesh Gupta (Source: Food Structure)
Source: Food Structure - May 30, 2021 Category: Food Science Source Type: research
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size
Publication date: Available online 27 May 2021Source: Food StructureAuthor(s): M. Teresa Molina, Sandra M. Vaz, Ángel Leiva, Pedro Bouchon (Source: Food Structure)
Source: Food Structure - May 28, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2021Source: Food Structure, Volume 28Author(s): (Source: Food Structure)
Source: Food Structure - May 27, 2021 Category: Food Science Source Type: research
Plant-dairy protein blends: gelation behaviour in a filled particle matrix
Publication date: Available online 26 May 2021Source: Food StructureAuthor(s): Katherine Findlay Grasberger, Sandra Beyer Gregersen, Hanne Bak Jensen, Kristian Wejse Sanggaard, Milena Corredig (Source: Food Structure)
Source: Food Structure - May 26, 2021 Category: Food Science Source Type: research
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system
Publication date: Available online 13 May 2021Source: Food StructureAuthor(s): Lu Dong, Kunrong Wu, Weining Cui, Danyu Fu, Jianzhong Han, Weilin Liu (Source: Food Structure)
Source: Food Structure - May 14, 2021 Category: Food Science Source Type: research
The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels
Publication date: Available online 27 April 2021Source: Food StructureAuthor(s): Andrew J. Gravelle, Alejandro G. Marangoni (Source: Food Structure)
Source: Food Structure - April 29, 2021 Category: Food Science Source Type: research
Preparation and Characterization of Glycerol Monostearate and Polyglycerol Stearate Oleogels with Selected Amphiphiles
Publication date: Available online 19 April 2021Source: Food StructureAuthor(s): Eda Keskin Uslu, Emin Yılmaz (Source: Food Structure)
Source: Food Structure - April 20, 2021 Category: Food Science Source Type: research
