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Journal of Texture Studies|June 24, 2018
A comparative study of texture and rheology of Argentinian honeys from two regionsGerardo E Maldonado, Alba S Navarro, Diego K YamulJournal of Texture Studies|June 24, 2018
Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurtSamuel Chetachukwu Adegoke, Chakree Thongraung, Chutha Takahashi YupanquiJournal of Texture Studies|February 15, 2023
Bread-making properties of different pulse flours in composites with refined wheat flourEric Nkurikiye, Ruoshi Xiao, Michael Tilley, et al.Journal of Texture Studies|March 18, 2023
Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6-24 monthsJames Makame, Henriette De Kock, M Naushad EmmambuxJournal of Texture Studies|August 26, 2021
Development and application of specific questions to classify a child as food texture sensitiveCarolyn F Ross, Victoria A Surette, Charles B Bernhard, et al.Journal of Texture Studies|May 23, 2020
Natural food mastication capability in preschool children according to their oral condition: A preliminary studyNatacha Linas, Marie-Agnès Peyron, Caroline Eschevins, et al.Journal of Texture Studies|May 28, 2020
Nonlinear friction dynamics in the cognitive process of food textures: Thickness of polysaccharide solutionHina Okawara, Koki Shinomiya, Minoru Fujita, et al.Journal of Texture Studies|June 16, 2020
Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gumHeather Strother, Rachael Moss, Matthew B McSweeneyJournal of Texture Studies|January 30, 2023
Assessment of kiwifruit firmness by using airflow and laser techniqueQinming Sun, Xiuzhi Luo, Ke He, et al.Journal of Texture Studies|August 24, 2021
Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol typesShijie Cen, Wenwen Yu, Wenge Yang, et al.Pageof 73