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Journal of Texture Studies|March 7, 2024
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methodsJing Yang, Yuxin Jiang, Mingao Li, et al.Journal of Texture Studies|March 7, 2024
Sensory properties of thickened and protein-enriched plant-based frozen dessertsLaurel Ettinger, Allison Stright, Kaitlyn Frampton, et al.Journal of Texture Studies|April 13, 2024
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacerBerkay Berk, Sumeyye Cosar, Bekir G Mazı, et al.Journal of Texture Studies|April 6, 2024
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic propertiesMeilin Xian, Jinfeng Bi, Lina Hu, et al.Journal of Texture Studies|August 30, 2023
Effect of caseinate salt addition on the structural characteristics of kefiran systemsS Exarhopoulos, A Goulas, G Dimitreli, et al.Journal of Texture Studies|April 17, 2026
Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural ReinforcementJiahao Chen, Yajing Qi, Jawad Ashraf, et al.Journal of Texture Studies|May 14, 2019
Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by-products using microwave and ultrasound-assisted extractionArmin Mirzapour-Kouhdasht, Forouzan Sabzipour, Mohammad Sadegh Taghizadeh, et al.Journal of Texture Studies|October 12, 2022
In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devicesJingjing Liu, Shixin Yu, Yifei Xu, et al.Journal of Texture Studies|August 9, 2023
Effects of different food hardness on cognitive inhibitory control functionSuzuha Kidoura, Yumeno Higuchi, Naoto Sato, et al.Journal of Texture Studies|April 4, 2017
FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETSS Shannon, M C BournePageof 73