Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen dessert mixes formulated to contain 6% milk protein concentrate, sodium caseinate, or whey protein isolate. The addition of 0.15% mono- and diglycerides decreased the mean ice crystal and air cell size in all frozen desserts and increased the degree of fat destabilization in frozen desserts made with milk protein concentrate and whey protein isolate, providing resistance to collapse during melting. The interfacial activity of serum proteins, casein micelles, nonmicellar casein, and mono- and diglycerides was essential to sequential formation and stabilization of structure, especially with regard to the emulsified fat globule membrane composition and formation of destabilized fat network during freezing. The correlation between rate of drip-through during melting and degree of fat destabilization was independent of protein source, demonstrating how mix ingredient functionality influenced the co-development of ice, air, fat, and serum phase structures in the frozen dessert, which ultimately governed the physical properties of the frozen dessert. PRACTICAL APPLICATIONS: With the continued interest in high-protein products, this work demonstrates the potential for selectively choosing type of protein to enhance physicochemical and microstructural properties of ice cream and frozen dairy desserts.

Multispectral characterization, molecular docking, and dynamics simulation of trans-cinnamaldehyde-ovalbumin interactions: implications for gel texture, water retention, and microstructural properties.

The effect of different charged polysaccharides on the quality of low-salt silver carp surimi during freeze-thaw cycles: Reconstructing the gel network composition and enhancing gel characteristics.

In this study, pea-collagen proteins and κ-carrageenan were used to create hydrogels with high protein content (20%-27.5%) for dysphagia diets by varying the collagen concentration (7.5%-15%). The effects of collagen concentrations on physical, rheological, and textural properties; microstructure; suitability for a dysphagia diet; and the degree of proteolysis during in vitro digestion of hydrogels were explored. Temperature-sweep analysis indicated that collagen did not participate in network formation and behaved more like an inactive filler. For this reason, the amount of nonnetwork proteins increased with increasing collagen concentration. This caused high water-holding capacity (96.21%-99.75%), low hardness (1.58-1.82N), and cohesiveness values. A higher collagen concentration in the hydrogel structure did not negatively affect the hydrogel's deformation, which was beneficial for the force required for food processing and swallowing, as well as for nutritional value. On the basis of the International Dysphagia Diet Standardization Initiative (IDDSI) framework, hydrogels were classified as Level 6, making them suitable for mild dysphagia. Collagen concentration only slightly altered the overall digestion pattern, whereas the degree of proteolysis at the end of the intestinal phase ranged from 55.08% to 65.67%. These findings provided new insights into the design and development of nutritious, palatable foods for people with swallowing difficulties. PRACTICAL APPLICATIONS: Hydrogels composed of pea-collagen protein and κ-carrageenan can be used in the diet of elderly people with dysphagia as a protein source, increasing food intake.

A critical review of natural clay minerals: Structural characterization, textural properties, and adsorption mechanisms for sustainable wastewater treatment

Characterization of novel plant-based gel structures fabricated from hazelnut using combination of anionic and neutral gums.

Effect of hydrocolloids on the textural, physicochemical and rheological properties of Bambara groundnut tofu.

Starch gelatinization and aging play critical roles in the processing of starch-based food products, which are responsible for quality changes and freshness retention during storage. The addition of amphiphilic lipid into starch to form a starch-lipid complex is a promising method to enhance the storage stability of starch gels. Glyceryl monostearate (GMS) and glyceryl monooleate (GMO) are widely used as emulsifiers in the food industry. From the point of structural difference, the lipid chain of GMO is more rigid than GMS because of the restricted rotation around its cis CC bond, which hinders the effective inclusion of GMO into the hydrophobic helical cavities of amylose. Their effects on the gelatinization, rheology, and aging properties of Japonica rice starch (JS) under different storage conditions were studied in this research. The pasting profiles by Rapid Visco Analyzer demonstrated that GMS significantly retarded the gelatinization process and increased the final viscosity of JS in a dose-dependent manner (0.25-1.00%), while GMO decreased the final viscosity of JS. Rheological analysis supported that JS-GMS and JS-GMO complex samples all exhibited predominantly elastic-like characteristics with gel-like and solid-like properties. Both GMS and GMO had dose-dependent effects on the changes in storage modulus (G') and loss modulus (G″) at the same angle frequency. The hardness and elasticity of JS gel was reduced by GMS and GMO addition in amounts from 0.25% to 1.00% during storage at 4 and -18 °C, respectively. Compared with gelatinized JS, orderless type I complex formed in JS-GMS complex systems, while semi-crystalline type II complex formed in JS-GMO complex systems. GMS and GMO exhibited distinct effects on gelatinization and rheological properties of JS gel, as reflected by pasting profiles and dynamic viscoelasticity. Both GMS and GMO (0.25-1.00%) decreased the hardness and elasticity of JS-lipid gels in a dose-dependent manner during storage at 4 °C, with GMS displaying a more pronounced effect than GMO. The difference in the multiscale structure between the JS-GMS and JS-GMO complexes was presumably due to their differing complexation behaviors. This study provides novel insights into the modulation of textural and stability properties in rice starch-based gel food through selected lipid incorporation. © 2026 Society of Chemical Industry.

Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory properties

Chemical composition and cooking-induced physicochemical changes in plant-based and meat burgers.

Effect of carboxymethyl cellulose on structural, physicochemical, and textural properties of faba bean protein/carboxymethyl cellulose emulsion gel as a plant-based ricotta cheese analog

Concentration-dependent CO2 injection modulating porous structure and physicochemical properties in plant protein-based meat analogues.

Influence of protease type and concentration on protein digestibility, physicochemical and textural properties of extruded high-moisture meat analogues

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification.

Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins

Wet spinning of bacterial cellulose/soybean protein isolate/sodium alginate for the development of health-oriented edible fibers.

Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction.

Impact of pitaya peel powder particle size on bread quality and functional properties: a sustainable strategy for agro-industrial waste upcycling.

Purpose: This study aimed to evaluate the effects of baking powder levels and dough resting time on the nutritive, sensory and textural properties of biscuits, with a focus on pearl millet-based formulations. Design/Methodology/Approach: Biscuits were prepared with varying levels of baking powder (0.25%, 0.5%, and 0.75%) and different dough resting times (20, 30, and 40 minutes), and their proximate, spread ratio, hardness, color, and overall acceptability were assessed. Findings: Results showed that baking powder level and resting period had effect on the composition of biscuit. Further, baking powder and resting time did not impact most sensory attributes, higher baking powder levels resulted in increased lightness and reduced redness and yellowness of the biscuits. The spread ratio increased with a 30-minute resting time (5.09-5.46) but decreased with longer resting durations due to the escape of trapped carbon dioxide. The hardness of the biscuits was influenced by baking powder levels, with higher levels leading to a crisper texture. Additionally, pearl millet-based biscuits exhibited improved nutritional quality compared to wheat-based biscuits, providing a valuable alternative for health-conscious consumers. Overall, up to 0.75% baking powder and a 20-minute resting time were optimal for producing biscuits with desirable sensory and textural properties, enhancing both their quality and nutritional value. Originality: The study investigates the combined effect of varying baking powder levels and dough resting times on the quality characteristics of pearl millet biscuits. The work identifies optimal processing conditions to improve texture, appearance, and nutritional quality, providing a value-added alternative to conventional wheat-based biscuits.

Effect of Calcination Temperature on the Structural and Textural Properties of MgAl2O4 Spinel Supports Synthesized by the Solution Combustion Method