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Journal of Texture Studies|November 11, 2020
Rheology and tribology of starch + κ-carrageenan mixturesKwan-Mo You, Brent S Murray, Anwesha SarkarJournal of Texture Studies|December 6, 2021
Improvements of dried noodles qualities using two-stage resting: Explanation from macro and micro perspectivesXue Li, Yajing Qi, Alkassoumi Hassane Hamadou, et al.Journal of Texture Studies|March 24, 2021
Bolus rheology of texture-modified food: Effect of degree of modificationMats StadingJournal of Texture Studies|December 25, 2021
Correlation between instrumental and sensory properties of texture-modified carrot pureeJie Xuan Peh, Wensheng Lim, Kelvin Kim Tha Goh, et al.Journal of Texture Studies|January 26, 2021
Comparison of the effects on tablet disintegration of solvents used to dissolve food thickenersTaisuke Matsuo, Hina Sasaki, Takashi Tomita, et al.Journal of Texture Studies|November 7, 2021
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of foodRavi Pandiselvam, Yamini Tak, Emine Olum, et al.Journal of Texture Studies|November 8, 2021
Understanding the effects of ultrasound processng on texture and rheological properties of foodRaouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, et al.Journal of Texture Studies|September 29, 2022
Impacts of malt protein removal on yeast fermentation efficiencyNan Xu, Fuhao Ma, Hua Yin, et al.Journal of Texture Studies|February 13, 2021
A proposed method of evaluating the yield stress of a thickened liquid using a simplified inclined plane testToshitaka Yasuda, Kenji ShimokasaJournal of Texture Studies|March 6, 2021
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffnessRasool Khodabakhshian, Asal Naeemi, Mohammad Reza BayatiPageof 74