{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T22:13:26Z","timestamp":1790720006471,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T00:00:00Z","timestamp":1767916800000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"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":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The accelerating demand for plant\u2010based meat alternatives necessitates advanced analytical approaches capable of characterizing and optimizing texture\u2014a key determinant of consumer acceptance. This study develops an integrated framework combining time\u2010domain nuclear magnetic resonance (TD\u2010NMR) and texture profile analysis (TPA) to elucidate the molecular, structural, and mechanical differences between soy\u2010based plant\u2010based meat analogue (PBMA) burgers and conventional Black Angus beef burgers. Gravimetric and centrifugal assays showed that Angus beef possessed higher total water content and a greater proportion of free and loosely bound water than Soy\u2010PBMA, reflecting stronger water\u2013protein associations in the myofibrillar muscle matrix. TD\u2010NMR relaxation and self\u2010diffusion analyses further demonstrated longer\n                      <jats:italic>\n                        T\n                        <jats:sub>1<\/jats:sub>\n                      <\/jats:italic>\n                      \/\n                      <jats:italic>\n                        T\n                        <jats:sub>2<\/jats:sub>\n                      <\/jats:italic>\n                      components and higher diffusion coefficients in beef, indicating enhanced water and lipid mobility, improved phase dispersion, and a more cohesive intracellular structure. These molecular features were consistent with TPA results, in which beef exhibited significantly higher hardness, cohesiveness, springiness, and chewiness, reflecting its dense fibrous architecture. Pearson correlation analysis revealed strong associations between NMR parameters and TPA metrics, establishing a mechanistic linkage between water mobility, matrix confinement, and macroscopic texture behavior. Complementary cryo\u2010scanning electron microscopy (Cryo\u2010SEM) imaging visualized these structural contrasts, showing tightly aligned muscle fibers and well\u2010integrated fat globules in beef versus a porous, heterogeneous protein\u2013starch\u2013lipid network in Soy\u2010PBMA. Together, these findings demonstrate that the integrated TD\u2010NMR\u2013TPA approach provides a powerful, non\u2010destructive tool for connecting molecular\u2010scale water dynamics with functional textural properties. This framework offers a predictive foundation for improving formulation, processing, and quality control in next\u2010generation plant\u2010based burgers.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70839","type":"journal-article","created":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T13:30:21Z","timestamp":1767965421000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Correlating Molecular and Textural Properties of Raw Soy\u2010Based and Beef Burgers Using TD\u2010NMR and TPA"],"prefix":"10.1111","volume":"91","author":[{"given":"Moshe Hai","family":"Azachi","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"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7493-2017","authenticated-orcid":false,"given":"Zeev","family":"Wiesman","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":[[2026,1,9]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/app142411513"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/cphc.202100786"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100154"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/0927\u20107757(96)03612\u20106"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.psj.2024.103577"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1186\/1754\u20106834\u20106\u201055"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309\u20101740(01)00134\u20106"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.03.004"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.03.004"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010738f"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00397\u2010007\u20100251\u20102"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00723\u2010018\u20101048\u20104"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1103\/PhysRev.94.630"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0006\u20103495(71)86274\u20104"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.08.011"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.04.020"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1002\/mrc.4861"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1990.tb01640.x"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2005.04.022"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.10.015"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1093\/jaoac\/75.6.1016"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.17517"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2023.2255758"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9040421"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10020260"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.1716296"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023\u20106438(95)94599\u20107"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1002\/aocs.12422"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108103"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.05.022"},{"key":"e_1_2_9_32_1","first-page":"743","volume-title":"Evaluation Technologies for Food Quality","author":"Sharma V.","year":"2019"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.1695690"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010023\u201004391\u2010x"},{"key":"e_1_2_9_35_1","unstructured":"Trinh K. 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