All Research Papers Published In Food Structure

Research Article
12
10.1016/j.foostr.2023.100316

Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa

Apr 01, 2023
Food Structure
Chong Wang + 7 more +7

Research Article
10
10.1016/j.foostr.2023.100322

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

Apr 01, 2023
Food Structure
Jia Zhao + 3 more +3

Research Article
27
10.1016/j.foostr.2022.100302

Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers

Jan 01, 2023
Food Structure
Hilal Bilgic + 1 more +1

Research Article
10.1016/j.foostr.2022.100300

Editorial for 4th FSFS 2021

Oct 01, 2022
Food Structure
Andre Brodkorb

Research Article
8
10.1016/j.foostr.2022.100296

Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration

Oct 01, 2022
Food Structure
Jiang Yi + 4 more +4

Research Article
11
10.1016/j.foostr.2022.100263

Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality

Apr 01, 2022
Food Structure
Jie Zhang + 6 more +6

Research Article
12
10.1016/j.foostr.2022.100269

Interaction between large deformation and moisture transport during dehydration of vegetables

Apr 01, 2022
Food Structure
Xin Jin + 1 more +1

Research Article
20
10.1016/j.foostr.2022.100266

Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads

Apr 01, 2022
Food Structure
Numphung Rungraung + 6 more +6

Research Article
7
10.1016/j.foostr.2022.100255

Bio-electrochemical impedance spectroscopy and X-ray computed tomography analysis of prefreezing-induced cell-structure changes in sweet potatoes and their impacts on the physical properties after baking

Jan 01, 2022
Food Structure
Younju Lee + 1 more +1

Research Article
8
10.1016/j.foostr.2021.100242

Composite oleogels formed by cellulose particles and sorbitan acid esters

Jan 01, 2022
Food Structure
Zhiming Gao + 7 more +7