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Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH condition
Author: Wang, Ya-Ping; Li, Xiaoqing; Wang, Lang-Hong; Sheng, Qinglin; Wang, Rui
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 48, Issue , pp. -. DOI: 10.1016/j.foostr.2026.100517
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Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stabilit
Author: Xie, Yingman; Wang, Youte; Wang, Lili; Wang, Jun
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 48, Issue , pp. -. DOI: 10.1016/j.foostr.2026.100519
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In situ ultrastructural analyses of proteins and starch in rice, barley, and quinoa during cookin
Author: Zhu, Ling; Chen, Xiaoyu; Hu, Jiali; Zhang, Guohua; Zhang, Hui
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2026.100506
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Mesoscopic properties of Antarctic krill protein amyloid fibrils described by soft matter physic
Author: Zhang, Yifan; Chen, Xing; Qi, Hang; Jiao, Xidong; Zhang, Nana; Yan, Bowen; Fan, Daming
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2026.100501
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Effects of transglutaminase on structural properties and in vitro digestibility of plant protein blend high-moisture extrudate
Author: Chen, Yichao; Li, Tiange; Zhao, Qiuyan; Li, Hongxiao; Wang, Tianlin; Huang, Xianqing; Zhao, Jiansheng
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2026.100504
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Application of seaweed polysaccharides in pre-baked frozen bread and their effect on frozen glute
Author: Zhu, Ying; Sang, Shangyuan; Fitriyanti, Maya; Luo, Xiaohu; Khan, Imran Mahmood; Xu, Xueming
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2025.100493
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Enhancement of surimi gels using phosphorylated cellulose nanofiber
Author: Somia, Berkani; Zhang, Lei; Ren, Ning; Gao, Xue; Shan, Cancan; Cui, Mei; Su, Rongxin; Mwangi, Maina; Huang, Renliang
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2025.100494
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Variation in HMW-GSs at Glu-D1 locus causes differences in protein behaviors and starch structures during noodle cooking and retrogradatio
Author: Peng, Pai; Wang, Xiaolong; Zhang, Xinyu; Ren, Xinrui; Hu, Xinzhong
Journal: FOOD STRUCTURE-NETHERLANDS. 2026; Vol. 47, Issue , pp. -. DOI: 10.1016/j.foostr.2025.100499
