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Journal of texture studies

Showing results (161-170 of 747) with videos related to

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Journal of Texture Studies|April 23, 2025
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking ExtrudatesCaroline Bondu, Antoine Rouilly, Laurent Labonne, et al.
Journal of Texture Studies|April 3, 2025
Sensory Investigation of Toothpaste Particle Perception in the MouthBaran Teoman, Andrei Potanin
Journal of Texture Studies|April 2, 2025
Development of Meat-Based Formulations for 3D Printed Products Oriented to Dysphagia DietAušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies|June 15, 2023
Visual assessment and rheological characterization of shape retention of products on a surfaceMark Mintel, Jonghun Lee, Baran Teoman, et al.
Journal of Texture Studies|February 20, 2026
A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral TasksJaime Paniagua, María Teresa Murillo-Arbizu, Kizkitza Insausti, et al.
Journal of Texture Studies|March 9, 2026
Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low-Salt ConditionJingyi Sun, Xiaoming Zhang, Shuxia Wu, et al.
Journal of Texture Studies|March 26, 2024
Folding during sheeting improved qualities of dried noodles through gluten network proteinsYaojia Li, Haitao Zheng, Yajing Qi, et al.
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.
Pageof 75

Showing results (161-170 of 747) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|April 23, 2025
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking ExtrudatesCaroline Bondu, Antoine Rouilly, Laurent Labonne, et al.
Journal of Texture Studies|April 3, 2025
Sensory Investigation of Toothpaste Particle Perception in the MouthBaran Teoman, Andrei Potanin
Journal of Texture Studies|April 2, 2025
Development of Meat-Based Formulations for 3D Printed Products Oriented to Dysphagia DietAušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies|June 15, 2023
Visual assessment and rheological characterization of shape retention of products on a surfaceMark Mintel, Jonghun Lee, Baran Teoman, et al.
Journal of Texture Studies|February 20, 2026
A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral TasksJaime Paniagua, María Teresa Murillo-Arbizu, Kizkitza Insausti, et al.
Journal of Texture Studies|March 9, 2026
Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low-Salt ConditionJingyi Sun, Xiaoming Zhang, Shuxia Wu, et al.
Journal of Texture Studies|March 26, 2024
Folding during sheeting improved qualities of dried noodles through gluten network proteinsYaojia Li, Haitao Zheng, Yajing Qi, et al.
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.
Pageof 75