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Journal of Texture Studies|October 27, 2019
Acid induced gelation behavior of skim milk concentrated by membrane filtrationYing Li, Milena CorredigJournal of Texture Studies|June 20, 2020
Relationships among rheological, sensory, and wear behaviors of cheesesFariba Zad Bagher Seighalani, Helen Joyner, Carolyn RossJournal of Texture Studies|May 3, 2020
Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectinKubra Cakıroglu, Muhammet Dervisoglu, Osman GulJournal of Texture Studies|April 19, 2020
Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivarsNicole A Avramenko, Erin J Hopkins, Pierre Hucl, et al.Journal of Texture Studies|September 18, 2021
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot studyPattra Wattanapan, Thanathat Saengnil, Chalida Niamnuy, et al.Journal of Texture Studies|May 17, 2021
Sum of variance for quantifying the variation of multiple sequential data for the crispness evaluation of chicken nuggetHiroyuki Nakamoto, Takeaki Yasuda, Futoshi Kobayashi, et al.Journal of Texture Studies|June 8, 2020
Low-temperature steaming improves eating quality of whitefishKexin Wang, Xiaoyu Lin, Wenyu Zhao, et al.Journal of Texture Studies|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysisYu Chen, Mohammed Obadi, Shuyi Liu, et al.Journal of Texture Studies|August 27, 2002
Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner modelsM Dhanasekharan, H Huang, J L KokiniJournal of Texture Studies|April 4, 2017
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: I: Collection of WordsS Yoshikawa, S Nishimaru, T Tashiro, et al.Pageof 73