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Journal of Texture Studies|April 4, 2017
THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTUREP R Mussellwhite, D A WalkerJournal of Texture Studies|April 4, 2017
THE THEORY AND TECHNIQUE FOR MEASURING THE FIRMNESS OF A WHOLE LOAF BY GASEOUS COMPRESSIONE M A WillhoftJournal of Texture Studies|April 4, 2017
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: AdultsAlina S Szczesniak, Earl L KahnJournal of Texture Studies|March 26, 2019
Rheological predictions of sensory attributes of lotionsAmit Ahuja, Joey Lu, Andrei PotaninJournal of Texture Studies|July 20, 2019
Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beefChristian Battaglia, Gustavo F Vilella, Ana P S Bernardo, et al.Journal of Texture Studies|April 19, 2017
Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluationSolange Sanahuja, Rutuja Upadhyay, Heiko Briesen, et al.Journal of Texture Studies|April 19, 2017
Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickenerHyeri Kim, Han-Im Hwang, Ki-Won Song, et al.Journal of Texture Studies|March 8, 2023
Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agentsGanesh Shelke, Vikram Kad, Ravi Pandiselvam, et al.Journal of Texture Studies|March 15, 2023
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gelQian Zhong, Yudong Wang, Yuxin Tian, et al.Journal of Texture Studies|April 22, 2023
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat productsTakahiro Funami, Kosuke Nakano, Kazuhiro Maeda, et al.Pageof 74