Journal Report

Food Structure

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Journal Information
Journal Title
Food Structure
Publisher
Elsevier B.V.
ISSN
2213-3291
E-ISSN
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences, Social Sciences
Classification History
Year A+ A B C
2026 ✓ ✓
2025 ✓ ✓
2024 ✓ ✓
2023 ✓ ✓
2021/2022 ✓ ✓
2020 ✓ ✓
2019 ✓
2018
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Recent Articles
Designing functional plant-based cheese with less-refined proteins
Stacie Dobson, Alejandro G. Marangoni
2026-10 Vol. 50 Pages 100572
DOI: 10.1016/j.foostr.2026.100572
Process-driven structural evolution of ovotransferrin during acid-heat-induced fibril formation
Xianjiang Ye, Yunping Lan, Zhou Chen et al.
2026-10 Vol. 50 Pages 100567
DOI: 10.1016/j.foostr.2026.100567
Structural characteristics and cell compatibility of rice-based biomaterials as scaffolds for cultured meat application
Yujin Wang, Bumchan Lee, Kwang-Geun Lee
2026-10 Vol. 50 Pages 100571
DOI: 10.1016/j.foostr.2026.100571
Impact of rice bran wax composition and oleogelation conditions on the structural stability of sunflower oil-based oleogels
Danilo Candela, Henriette Brykczynski, Cecilia Fiore et al.
2026-10 Vol. 50 Pages 100568
DOI: 10.1016/j.foostr.2026.100568
Furcellaran-reinforced bovine plasma emulsion-templated oleogels as carriers for perilla leaf essential oil: Structural properties, oxidative stability and in vitro digestion
Zhenying Ge, Songnan Li, Jingjing Zhuang et al.
2026-10 Vol. 50 Pages 100569
DOI: 10.1016/j.foostr.2026.100569
Effect of soluble starch addition on gel properties and structural properties of preheated egg white protein
Yanqiu Ma, Xiaochen Zhang, Qing Liu et al.
2026-10 Vol. 50 Pages 100563
DOI: 10.1016/j.foostr.2026.100563
Fabrication of surimi-based meat analogs with anisotropic layered structures via ice templating: Insights into the modulation of structure and anisotropy by freezing modes
Lin Hong, Zhiwen Shen, Yanshun Xu
2026-10 Vol. 50 Pages 100570
DOI: 10.1016/j.foostr.2026.100570
Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharide
Deqian Ke, Min Yang, Wei Ji
2026-7 Vol. 49 Pages 100552
DOI: 10.1016/j.foostr.2026.100552
Structuring fat like tissue for functionality in plant-based meat analogues
R.G.M. van der Sman, A.G. Marangoni
2026-7 Vol. 49 Pages 100551
DOI: 10.1016/j.foostr.2026.100551
Developing coating strategies for microaerogel beads to modulate bioactive release in foods
Lorenzo De Berardinis, Stella Plazzotta, Baldur Schroeter et al.
2026-7 Vol. 49 Pages 100548
DOI: 10.1016/j.foostr.2026.100548
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Printed: October 29, 2026 13:00