All Research Papers Published In Food Structure

Research Article
7
10.1016/j.foostr.2021.100239

Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions

Oct 01, 2021
Food Structure
Emma M Nomena + 3 more +3

Research Article
12
10.1016/j.foostr.2021.100227

Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study

Oct 01, 2021
Food Structure
Somayeh Rikhtehgaran + 5 more +5

Research Article
26
10.1016/j.foostr.2021.100229

Structure and functionality of almond proteins as a function of pH

Oct 01, 2021
Food Structure
Bhanu Devnani + 3 more +3

Front Matter
10.1016/s2213-3291(21)00069-1

Editorial Board

Oct 01, 2021
Food Structure

Research Article
31
10.1016/j.foostr.2021.100203

Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties

Jul 01, 2021
Food Structure
Ines Trigui + 6 more +6

Research Article
27
10.1016/j.foostr.2021.100194

Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system

May 17, 2021
Food Structure
Lu Dong + 5 more +5

Research Article
59
10.1016/j.foostr.2021.100184

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

Feb 11, 2021
Food Structure
Mehri Karbasi + 1 more +1

Research Article
120
10.1016/j.foostr.2021.100183

Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Feb 04, 2021
Food Structure
Jie Hong Chiang + 5 more +5

Research Article
12
10.1016/j.foostr.2021.100180

Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties

Jan 01, 2021
Food Structure
A.m Serpa Guerra + 6 more +6

Research Article
6
10.1016/j.foostr.2020.100174

The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese

Dec 31, 2020
Food Structure
Grace Talbot-Walsh + 1 more +1