ArticleCurrent research in food science2026
Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Juiciness is a major sensory attribute of meat and plant-based protein foods, but bulk moisture content alone does not necessarily describe how water is organized within a food matrix. This study compared two structurally distinct commercial burger formulations-Angus beef and soy-based burgers-to determine whether time-domain nuclear magnetic resonance (TD-NMR) measurements of the pre-deformation water state distinguish matrices with contrasting sensory juiciness. Cooked burgers were characterized by TD-NMR relaxometry and apparent water self-diffusion, Cryo-SEM, texture profile analysis, cooking measurements, and trained sensory evaluation. At the independent parent-burger level, apparent water self-diffusion, D, was higher in beef than in soy-based burgers (1.030 ± 0.067 vs. 0.704 ± 0.070 × 10
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