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Journal of Texture Studies|February 11, 2020
The effect of gelatin and thymol-loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack barForod Baqeri, Mohammad Nejatian, Sepideh Abbaszadeh, et al.Journal of Texture Studies|February 23, 2020
Rheology of starch dispersions at high temperaturesAmit Ahuja, Reginald Lee, Alina Latshaw, et al.Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.Journal of Texture Studies|March 1, 2020
Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555Xiaopeng Xu, Zuoming Nie, Zhiyong Zheng, et al.Journal of Texture Studies|November 13, 2020
Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography-mass spectrometry and tribology testsWenhu Xu, Jianzhong Jiang, Qixiang Xu, et al.Journal of Texture Studies|November 16, 2020
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gelsWangwei Lu, Yuyue Qin, Zheng RuanJournal of Texture Studies|November 7, 2020
Assessment of rheological methods to study crystallization of palm oil fractionsJanjira Tangsanthatkun, Lars Wiking, Sopark Sonwai, et al.Journal of Texture Studies|September 26, 2020
Effects of the size distribution of wheat starch on noodles with and without glutenHuili Yan, Qiyu LuJournal of Texture Studies|December 3, 2019
Analysis of viscosity measurements obtained using the short back extrusion method. Part 1: Theory of short back extrusion in viscometryTakayoshi HoshinoJournal of Texture Studies|December 4, 2020
Dry mouth diagnosis and saliva substitutes-A review from a textural perspectiveJing Hu, Efren Andablo-Reyes, Alan Mighell, et al.Pageof 74