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Journal of Texture Studies|July 2, 2026
Food Classification for Swallowing Disorders Perception by Senior PopulationKovan Ismael-Mohammed, Laura Laguna, Mireia Bolívar-Prados, et al.Journal of Texture Studies|June 25, 2026
Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and XylitolYujing Yang, Zhan Li, Haonan Li, et al.Journal of Texture Studies|June 23, 2026
Classification of Sun-Dried Bulk Raisins by Using Statistical Texture FeaturesMostafa Khojastehnazhand, Amir KazemiJournal of Texture Studies|August 4, 2026
Rheological and Technological Design of Texture-Modified Food Systems for Dysphagia Management in Amyotrophic Lateral SclerosisZulfiya KonarbayevaJournal of Texture Studies|August 27, 2017
Surface energy and viscoelasticity influence caramel adhesivenessTy B Wagoner, Edward Allen FoegedingJournal of Texture Studies|August 11, 2026
Modulation of Cod Myofibrillar Protein Gels by Egg White and Whey Proteins: From Aggregation Kinetics to Gel MechanicsSafia Aslam, Jinjin Xing, Hui Tao, et al.Journal of Texture Studies|August 18, 2026
Sensory Investigation of Toothpaste Foam Using Rheology and Dynamic Foam AnalysisBaran Teoman, Jonghun Lee, Phil Mai, et al.Journal of Texture Studies|September 14, 2026
Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food SystemsMd Hassan Bin Nabi, Abid Hassan Arnab, Nazmul Islam, et al.Journal of Texture Studies|October 20, 2026
Linking Oral-Processing Capacity, Food Texture, and Bolus Readiness in Older Adults: An Asian Evidence Map and Masticatory Texture Threshold FrameworkMuhammad Burhan Khan Tareen, Nawal Saeed, Xianqiang Chen, et al.Journal of Texture Studies|September 19, 2022
Effects of adding other protein products on textural properties of soy protein concentrate-based meat analogsYu Zhao, Xiaohui Zhao, Ping Sun, et al.Pageof 74