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Journal of Texture Studies|December 7, 2018
Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivationCarolina Muñoz-González, Marine Brulé, Gilles Feron, et al.Journal of Texture Studies|January 13, 2019
Masticatory behavior for different solid foods in preschool children according to their oral stateNatacha Linas, Marie-Agnès Peyron, Martine Hennequin, et al.Journal of Texture Studies|April 15, 2026
Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During FermentationDi An, Jiyao Zhang, Jing Xu, et al.Journal of Texture Studies|May 29, 2023
Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examplesShuhan Feng, Jianyong Yi, Xinye Wu, et al.Journal of Texture Studies|May 29, 2026
Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural PropertiesAditya Shree, Aditi Sharma, Yograj Bist, et al.Journal of Texture Studies|March 17, 2022
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxideNarjes Badfar, Mehdi Abdollahi, Peter Reimer Stubbe, et al.Journal of Texture Studies|April 30, 2026
Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour BreadSukhmandeep Kaur, Arashdeep Singh, Gurkirat Kaur, et al.Journal of Texture Studies|February 20, 2026
Texture and Flavor Improvement of Aged Indica Rice by Integrated Ultrasonication-Assisted Infrared Cooking via Starch Structures and Water Status ModificationYa Su, Jia Yang, Jieru Zhang, et al.Journal of Texture Studies|November 3, 2018
Wine astringency reduces flavor intensity of Brussels sproutsGuy Carpenter, Leanne Cleaver, Matthew Blakeley, et al.Journal of Texture Studies|October 30, 2018
Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?Claudia Côté, Isabelle Germain, Thérèse Dufresne, et al.Pageof 74