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Journal of texture studies

Showing results (141-150 of 747) with videos related to

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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 Emmambux
Journal 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 McSweeney
Journal 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.
Journal of Texture Studies|January 23, 2026
Descriptive Evaluation of Ready-to-Wear Clothing TextilesWenette Schoeman, Henriëtta de Kock, Lizette Diedericks
Journal of Texture Studies|December 18, 2025
Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional IngredientDanilo A B de Morais, Richard D R Ferreira, Giordanna P Santos, et al.
Journal of Texture Studies|September 27, 2025
Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) FlourJesús Enrique Gerardo-Rodríguez, Mariela Menchaca-Armenta, Jesús Enrique Chan-Higuera, et al.
Pageof 75

Showing results (141-150 of 747) with videos related to

Sort By:
Pageof 75
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 Emmambux
Journal 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 McSweeney
Journal 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.
Journal of Texture Studies|January 23, 2026
Descriptive Evaluation of Ready-to-Wear Clothing TextilesWenette Schoeman, Henriëtta de Kock, Lizette Diedericks
Journal of Texture Studies|December 18, 2025
Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional IngredientDanilo A B de Morais, Richard D R Ferreira, Giordanna P Santos, et al.
Journal of Texture Studies|September 27, 2025
Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) FlourJesús Enrique Gerardo-Rodríguez, Mariela Menchaca-Armenta, Jesús Enrique Chan-Higuera, et al.
Pageof 75