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Journal of Texture Studies|February 20, 2022
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analysesLiara Silva Dias-Faceto, Ana Carolina Conti-SilvaJournal of Texture Studies|March 11, 2022
Ultrasound-assisted modification of gelation properties of proteins: A reviewSneh Punia Bangar, Okon Johnson Esua, Nitya Sharma, et al.Journal of Texture Studies|February 26, 2022
Evaluation of the impact of UV radiation on rheological and textural properties of foodRavi Pandiselvam, Sıla Barut Gök, Ayşe Nur Yüksel, et al.Journal of Texture Studies|November 20, 2023
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurementYanqiu Feng, Xinyao Zhu, Peng Wang, et al.Journal of Texture Studies|November 3, 2023
Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanismXinyan Wang, Songyi Lin, Ruichun Wang, et al.Journal of Texture Studies|November 15, 2023
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulationZhiwen Shen, Huaqian Gao, Wanqi Peng, et al.Journal of Texture Studies|October 24, 2023
Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory processReina Kanda, Motoki Inoue, Tomoko Hisajima, et al.Journal of Texture Studies|September 20, 2023
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentationZhaowei Cui, Hilbert W van der Glas, Jianshe ChenJournal of Texture Studies|September 19, 2023
Rheology of liquid foods under shear flow conditions: Recently used modelsLaura Patricia Martínez-PadillaJournal of Texture Studies|July 5, 2023
Research on microstructural-mechanical and shearing properties of castor seed during mechanical extractionLiu Yang, Bo Cui, Huan Chen, et al.Pageof 74