Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural Reinforcement [0.03%]
蛋清粉改善熟碱性面条质地稳定性的机理研究：二硫键交联和微观结构强化作用
Jiahao Chen,Yajing Qi,Jawad Ashraf et al.
Jiahao Chen et al.
The textural deterioration of yellow alkaline noodles during post-cooking storage poses a challenge in non-ready-to-eat scenarios. Adding exogenous proteins offers a promising solution to enhance the textural stability of cooked noodles, bu...
Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During Fermentation [0.03%]
淀粉性质通过调节发酵过程中的结构演变调控无麸质蒸制面包的质地属性
Di An,Jiyao Zhang,Jing Xu et al.
Di An et al.
A gluten-free diet is the most effective prevention of celiac disease. Understanding how starch affects the texture of gluten-free steamed bread would facilitate rational selection of raw material and improvement of eating quality. This stu...
Effects of Food Characteristics on Masticatory and Swallowing Functions in Healthy Young Adults [0.03%]
食物特性对健康年轻成人咀嚼和吞咽功能的影响
Rie Koide,Toru Ogawa,Hiroyasu Kanetaka et al.
Rie Koide et al.
Beyond oral function, the physicochemical properties of food, such as acidity and hardness, significantly influence nutritional intake. Clarifying the relationship between subjective and objective metrics for assessing oral function can hel...
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review [0.03%]
基于豌豆蛋白隔离体的3D打印肉 analogue 的流变和质地研究综述
Teh Ubaidah Noh,Nurul Izzah Khalid
Teh Ubaidah Noh
The increasing demand for sustainable, functional, and consumer-oriented food products has positioned pea protein isolate as a promising ingredient for developing plant-based meat analogs. This review synthesizes recent advances in the appl...
pH-Regulated Microstructural and Rheological Properties of Curdlan-Soy Protein Thermo-Irreversible Gels [0.03%]
pH值对刺槐胶-大豆蛋白热不可逆凝胶微观结构和流变特性的影响
Phatchareeya Raksa,Nattawut Limparyoon,Kamolwan Israkarn et al.
Phatchareeya Raksa et al.
Understanding the interactions between polysaccharides and plant proteins is essential for controlling texture in the formulation of alternative food products. This study investigates the influence of pH on rheology and microstructure of co...
Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low-Salt Condition [0.03%]
超声波联合酵母提取物和海藻糖对低盐条件下肌原纤维蛋白结构及凝胶特性的影响
Jingyi Sun,Xiaoming Zhang,Shuxia Wu et al.
Jingyi Sun et al.
Reducing sodium content compromises the texture and flavor of meat products. This study investigated the combined effects of ultrasonic treatment (UT), yeast extract (YE), and trehalose (TH) on myofibrillar protein (MP) gelation and molecul...
A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks [0.03%]
模拟口腔任务评估构音障碍食品质地的感官方法
Jaime Paniagua,María Teresa Murillo-Arbizu,Kizkitza Insausti et al.
Jaime Paniagua et al.
Dysphagia involves impairments in chewing and swallowing, requiring foods with controlled textural properties to ensure safe and efficient oral processing. Despite standardized frameworks like the International Dysphagia Diet Standardisatio...
Texture and Flavor Improvement of Aged Indica Rice by Integrated Ultrasonication-Assisted Infrared Cooking via Starch Structures and Water Status Modification [0.03%]
基于淀粉结构和水分状态改良的超声辅助红外协同处理籼稻米的品质改善研究
Ya Su,Jia Yang,Jieru Zhang et al.
Ya Su et al.
The ultrasonication-assisted infrared cooking (USIC) on the improvement of texture and flavor of aged Indica rice was evaluated, and the role of ultrasonication was discussed considering starch structures and water status modifications, wit...
Fresh-Cut Salad Vegetable Texture and Its Characterization Using Instrumental and Sensory Evaluation-A Review [0.03%]
切片生菜蔬菜的质地及其采用仪器和感官评价的方法进行特征分析的述评研究
Cassidy Duan,Yiqun Weng,Xiaofen Du
Cassidy Duan
Along with flavor, texture is one of the most important attributes of fresh-cut produce, which plays a critical role in consumer acceptance, influencing perceived freshness, quality, and overall eating experience. Salads, specifically green...
Crosslinking Soy Protein: Mechanisms, Functional Modification, Applications in Food, and Future Directions [0.03%]
大豆蛋白质交联：机理、功能修饰、食品应用及未来展望
Tolulope Joshua Ashaolu
Tolulope Joshua Ashaolu
Soy protein (SP) is a sustainable plant-based biopolymer valued for its nutrition, yet its application is often restricted by poor solubility, instability, and reduced bioavailability. Crosslinking overcomes these limitations by forming int...