Showing results (191-200 of 722) with videos related to
Sort By:
Pageof 73
Journal of Texture Studies|September 16, 2022
Effects of food components and processing parameters on plant-based meat texture formation and evaluation methodsYujie Xia, Jing Qian, Yicheng Zhao, et al.Journal of Texture Studies|December 18, 2021
Understanding relations between rheology, tribology, and sensory perception of modified texture foodsMadhu Sharma, Kartik S Pondicherry, Lisa DuizerJournal of Texture Studies|March 24, 2021
Influence of thickening agents on rheological properties and sensory attributes of dysphagic dietHelena de O S Schmidt, Marina Rocha Komeroski, Thaís Steemburgo, et al.Journal of Texture Studies|December 6, 2021
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extractsDengyun Li, Yifang Zhang, Ru Jiang, et al.Journal of Texture Studies|October 21, 2022
Starch-based noodles: Current technologies, properties, and challengesSneh Punia Bangar, N Afzal Ali, Aderonke Ibidunni Olagunju, et al.Journal of Texture Studies|September 23, 2022
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modelingHimanshu Prabhakar, William L Kerr, Clive H Bock, et al.Journal of Texture Studies|May 9, 2019
Instrumental measurement of pomegranate texture during four maturity stagesRasool Khodabakhshian, Bagher Emadi, Mehdi Khojastehpour, et al.Journal of Texture Studies|May 31, 2019
The effect of oral tactile sensitivity on texture perception and mastication behaviorGrace E Shupe, Arran Wilson, Curtis R LuckettJournal of Texture Studies|September 19, 2018
Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perceptionEric Neyraud, Martine MorzelJournal of Texture Studies|May 14, 2019
Parent-reported ease of eating foods of different textures in young children with Down syndromeCarolyn F Ross, Charles B Bernhard, Sarah Smith-SimpsonPageof 73