Showing results (111-120 of 722) with videos related to
Sort By:
Pageof 73
Journal of Texture Studies|August 25, 2017
Effects of hydrocolloids as fat replacers on the physicochemical properties of produced LabnehMohammed Saleh, Fahed Al-Baz, Khalid Al-IsmailJournal of Texture Studies|September 19, 2017
Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausageWenhang Wang, Xiao Wang, Wenping Zhao, et al.Journal of Texture Studies|October 3, 2017
Defining the end-point of mastication: A conceptual modelEli M Gray-Stuart, Jim R Jones, John E BronlundJournal of Texture Studies|October 3, 2017
Influence of compression parameters on mechanical behavior of mozzarella cheeseDavi Novaes Ladeia Fogaça, William Soares da Silva, Luciano Brito RodriguesJournal of Texture Studies|October 3, 2017
Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep testSeyed M A Razavi, Fataneh Behrouzian, Ali AlghoonehJournal of Texture Studies|October 3, 2017
Tensile strength of warm and cool season forage grasses in FloridaZwi G Weinberg, Richard Fethiere, Adegbola Adesogan, et al.Journal of Texture Studies|October 3, 2017
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative porkB L Booren, M E Castell-Perez, R K MillerJournal of Texture Studies|October 3, 2017
Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cakeN Abhay Kumar, U J S Prasada Rao, T Jeyarani, et al.Journal of Texture Studies|January 30, 2018
Supporting young researchers in food texture studiesKaoru KohyamaJournal of Texture Studies|December 22, 2017
Identification of a melting type variant among peach (P. persica L. Batsch) fruit textures by a digital penetrometerAngelo Ciacciulli, Remo Chiozzotto, Giovanna Attanasio, et al.Pageof 73