Food structure refers to the spatial organization and physical arrangement of the components within a food, including proteins, lipids, carbohydrates, water, minerals, and other bioactive substances, across molecular, microscopic, and macroscopic scales ^[1][2]. It encompasses structural features such as cells, fibers, droplets, particles, gels, foams, and networks, as well as the interactions that hold these components together ^[2][3]. Food structure influences physical and functional properties, including texture, consistency, stability, and sensory characteristics. It also affects how food is broken down during digestion, the release and bioaccessibility of nutrients, and their subsequent absorption and physiological effects ^[1][3]. Food processing and preparation can modify this structure and consequently alter nutritional functionality. Understanding food structure is therefore important in food product development, nutritional assessment, and the design of foods intended to support health.