Aim & Scope
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed. The key areas of interest include: i) Food product and ingredient design with programmed functionality ii) Food physical chemistry and materials science iii) Computer simulation and mathematical modeling of food structures iv) Sensory properties and oral processing of foods v) Novel microscopy, analysis and characterization techniques Food Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal. [1]
2024
Effect of surfactin on the properties of glycerol monosterate - based oleogels
P Liu , H Pei , J Shen , ... , H Zhao
Food Structure , 2024 , p 100370.
Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates
T Comunian , D Freitas , G Drouin , ... , A Brodkorb
Food Structure , 2024 , p 100371.
The Exploration of Milk Fat Crystallization in Milk Fat Globules by Confocal Raman Microscopy
M Andersen , U Andersen , L Wiking , ... , S Gregersen
Food Structure , 2024 , p 100372.
S Schroeder , A Beiner , U Bindrich , ... , D Middendorf
Food Structure , 2024 , p 100373.
Influence of PET as single-use contact material on gloss and surface properties of chocolate
S Schroeder , L Schimke , U Bindrich , ... , D Middendorf
Food Structure , 2024 , p 100375.
Plant-based bigel based on chickpea-potato protein hydrogel and glycerol monostearate oleogel
J Glusac , S Moguiliansky , A Fishman , M Davidovich-Pinhas
Food Structure , 2024 , p 100378.