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Journal of Texture Studies|July 19, 2018
Effects of cornstarch on the gel properties of black bean protein isolateXiu-Ying Xu, Yong Cao, Hao Zhang, et al.Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.Journal of Texture Studies|June 14, 2018
Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumersSung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, et al.Journal of Texture Studies|June 22, 2019
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesAli Alghooneh, Seyed M A Razavi, Stefan KasapisJournal of Texture Studies|June 18, 2019
Understanding and predicting sensory crispness of deep-fried battered and breaded coatingsKha Yiu Voong, Abigail Norton-Welch, Thomas B Mills, et al.Journal of Texture Studies|June 24, 2018
Relationship between sensory analysis for texture and instrument measurements in model strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.Journal of Texture Studies|May 31, 2019
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adultsAdeline Braud, Ronan Symoneaux, Corinne Patron, et al.Journal of Texture Studies|June 1, 2019
Tribology and its growing use toward the study of food oral processing and sensory perceptionHeather M Shewan, Clementine Pradal, Jason R StokesJournal of Texture Studies|May 16, 2019
The role of saliva in oral processing: Reconsidering the breakdown path paradigmMichael W Boehm, Gleb E Yakubov, Jason R Stokes, et al.Pageof 74