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Journal of Texture Studies|October 24, 2017
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurtSophia Bao Xian Ng, Phuong T M Nguyen, Bhesh Bhandari, et al.Journal of Texture Studies|August 3, 2017
Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovationsJulie A Y CicheroJournal of Texture Studies|November 18, 2017
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizzaVirginia Glicerina, Federica Balestra, Francesco Capozzi, et al.Journal of Texture Studies|December 12, 2017
Effect of carrot puree in vegetable juice on linguapalatal swallowing pressureHatsue Moritaka, Machiko Mineki, Makoto Kobayashi, et al.Journal of Texture Studies|December 6, 2017
The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperatureTom Brenner, Marta Tomczyńska-Mleko, Stanisław Mleko, et al.Journal of Texture Studies|October 3, 2017
Germination of sorghum grain results in significant changes in paste and texture propertiesCuiping Yi, Yan Li, Junai PingJournal of Texture Studies|October 3, 2017
Classification of starch gel texture for the elderly diets based on instrumental and sensory methodologyYonggi Kim, Hyeon Ji Kim, Wanil Cho, et al.Journal of Texture Studies|February 21, 2018
Rapid evaluation of the texture properties of melon (Cucumis melo L. Var. reticulata cv. Green net) using near infrared spectroscopyLampan Khurnpoon, Panmanas SirisomboonJournal of Texture Studies|November 7, 2017
Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak testSlađana Rakita, Ljubica Dokić, Tamara Dapčević Hadnađev, et al.Journal of Texture Studies|November 16, 2017
The effect of ice crystals formations on the flesh quality of frozen horse mackerel (Trachurus japonicus)Yao Wang, Riho Miyazaki, Shinobu Saitou, et al.Pageof 74