{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T08:46:40Z","timestamp":1791362800866,"version":"4.3.1"},"reference-count":45,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,3]],"date-time":"2025-07-03T00:00:00Z","timestamp":1751500800000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>The functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time\u2010domain nuclear magnetic resonance (TD\u2010NMR) relaxometry as a non\u2010destructive technique for profiling the internal microstructure of Soy\u2010based plant\u2010based meat analogs (PBMA) compared to Angus beef burgers. TD\u2010NMR results were supported by measurements of water content, water release, and morphological analysis using visual and confocal microscopy. Microscopy revealed clear structural differences: Soy\u2010PBMA burgers exhibited a gel\u2010like, porous matrix, while Angus beef burgers showed compact, fibrous bundles characteristic of natural muscle tissue. Moisture analysis indicated lower total water content in Soy burgers, while water release tests demonstrated higher water\u2010holding capacity in Angus burgers, suggesting stronger protein\u2013water interactions. TD\u2010NMR relaxation data reflected these structural distinctions. T\u2081 recovery times were longer in Angus burgers, while T\u2082 relaxation times were shorter and more narrowly distributed, consistent with tightly packed myofibrillar proteins. In contrast, Soy\u2010PBMA burgers exhibited broader T\u2082 distributions, reflecting a looser, more porous plant\u2010protein matrix. One\u2010dimensional (1D) and two\u2010dimensional (2D) T\u2081\u2013T\u2082 spectral fingerprinting further highlighted differences in proton relaxation behavior, particularly between the myofibrillar proteins of meat and the globular proteins of plant\u2010based formulations. These findings confirm TD\u2010NMR relaxometry as a rapid, reliable, and non\u2010destructive method for differentiating the internal structure of meat and plant\u2010based products. This approach offers valuable insights for product development, quality assurance, and the design of next\u2010generation plant\u2010based meat alternatives.<\/jats:p>","DOI":"10.1111\/1750-3841.70376","type":"journal-article","created":{"date-parts":[[2025,7,3]],"date-time":"2025-07-03T21:03:48Z","timestamp":1751576628000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["TD\u2010NMR Structural Profiling of Meat and Plant\u2010Based Meat Analog Burgers"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7493-2017","authenticated-orcid":false,"given":"Zeev","family":"Wiesman","sequence":"first","affiliation":[{"name":"Phyto\u2010Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben Gurion University of the Negev  Beer Sheva Israel"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Moshe Hai","family":"Azachi","sequence":"additional","affiliation":[{"name":"Phyto\u2010Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben Gurion University of the Negev  Beer Sheva Israel"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tatiana","family":"Oshether","sequence":"additional","affiliation":[{"name":"Phyto\u2010Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben Gurion University of the Negev  Beer Sheva Israel"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,3]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/app142411513"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.2174\/1573401316999201126212143"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/cphc.202100786"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100154"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.17113\/ftb.57.03.19.5896"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/cmr.a.21263"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010738f"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/app9091801"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00723\u2010018\u20101048\u20104"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00723\u2010019\u201001173\u20101"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1103\/PhysRev.94.630"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-1-78242-333-1.00001-2"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-36605-5_6"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmr.2020.106899"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010021\u201081684\u20109"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.08.011"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.04.020"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.17450"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/s23020697"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2016.02.011"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmr.2018.06.011"},{"key":"e_1_2_11_23_1","first-page":"177","volume-title":"Annual Reports on NMR Spectroscopy","author":"Hills B. 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