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Journal of Texture Studies|December 2, 2022
Study on the prediction model of basic components on the quality of buckwheat noodlesHuiyu Zhang, Mingcong Fan, Yan Li, et al.Journal of Texture Studies|June 4, 2021
Review on characteristics of trained sensory panels in food scienceIlija Djekic, José M Lorenzo, Paulo E S Munekata, et al.Journal of Texture Studies|June 8, 2021
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofuTao Ye, Xing Chen, Zhina Chen, et al.Journal of Texture Studies|December 29, 2017
Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristicsMohammed Saleh, Youngseung Lee, Hayat ObeidatJournal of Texture Studies|May 24, 2023
The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogelQianqian Du, Jinfeng Bi, Jianyong Yi, et al.Journal of Texture Studies|October 15, 2019
Gravity flow test comparisons for mildly thick consistencyJane Mertz Garcia, Edgar Chambers, Krista S NollJournal of Texture Studies|July 7, 2019
Functionality of strawberry powder on frozen dairy dessertsCristina Bilbao-Sainz, Amanda J G Sinrod, Bor-Sen Chiou, et al.Journal of Texture Studies|July 10, 2019
The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimiHongbo Mi, Cong Wang, Qing Su, et al.Journal of Texture Studies|October 12, 2019
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentLukáš Kolarič, Lucia Minarovičová, Michaela Lauková, et al.Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.Pageof 74