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Journal of texture studies

Showing results (291-300 of 748) with videos related to

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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.
Journal of Texture Studies|November 11, 2018
Effect of gellan gum on functional properties of low-fat chicken meat battersKe Li, Jiu-Ya Liu, Lei Fu, et al.
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF TOMATO FIRMNESS WITH A UNIVERSAL TESTING MACHINEC B Holt
Journal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINSWei-Wen Mao, Clarence Sterling
Pageof 75

Showing results (291-300 of 748) with videos related to

Sort By:
Pageof 75
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.
Journal of Texture Studies|November 11, 2018
Effect of gellan gum on functional properties of low-fat chicken meat battersKe Li, Jiu-Ya Liu, Lei Fu, et al.
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF TOMATO FIRMNESS WITH A UNIVERSAL TESTING MACHINEC B Holt
Journal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINSWei-Wen Mao, Clarence Sterling
Pageof 75