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Journal of Texture Studies|May 21, 2019
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimiTran Hong Quan, Soottawat BenjakulJournal of Texture Studies|May 8, 2019
Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatinTao Huang, Huizhu Zhao, Yaoyan Fang, et al.Journal of Texture Studies|April 23, 2019
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurementsKatsuyoshi Nishinari, Yapeng Fang, Andrew RosenthalJournal of Texture Studies|April 3, 2022
Observation of processed rice using synchrotron radiation X-ray phase-contrast imagingHiromi Miki, Akio Yoneyama, Keiichi HiranoJournal of Texture Studies|March 24, 2022
Application of a balloon-type pressure sensor in texture evaluation of tongue-crushable foodsKaoru KohyamaJournal of Texture Studies|March 7, 2022
Rice congee as an alternative to thickened liquids for patients with swallowing disordersManwa Lawrence Ng, Hoi Ying LuiJournal of Texture Studies|April 1, 2022
Wheatgrass powder-enriched functional pasta: Techno-functional, phytochemical, textural, sensory, and structural characterizationKeshavdeep Bawa, Jaswinder Kaur Brar, Arashdeep Singh, et al.Journal of Texture Studies|March 6, 2022
Reliability in viscosity measurement of thickening agents for dysphagia management: Are results obtained by cone-and-plate rheometers reproducible between laboratories?Yasuhito Kumai, Ippei Suzuki, Yuko Tousen, et al.Journal of Texture Studies|August 25, 2017
Evaluating the Guo-Campanella viscoelastic modelPedro E D Augusto, Alberto C Miano, Meliza Lindsay RojasJournal of Texture Studies|October 21, 2017
Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis)Emily A Wagener, William L KerrPageof 74