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Journal of Texture Studies|April 27, 2023
Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levelsMahdieh Zare, Mohammad-Taghi Golmakani, Seyed M H HosseiniJournal of Texture Studies|February 15, 2026
Crosslinking Soy Protein: Mechanisms, Functional Modification, Applications in Food, and Future DirectionsTolulope Joshua AshaoluJournal of Texture Studies|January 16, 2026
Effects of Propeller and Stirring-Speed on the Rheological, Physicochemical, and Sensory Characteristics of Creamed HoneysLetícia Oliveira Almeida Silva, Júlia Flávia Souza Andrade, Yasmim Emanuele Oliveira Marques, et al.Journal of Texture Studies|January 5, 2026
From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple SnacksKaroline Costa Santos, Alline A L Tribst, Bianca C Maniglia, et al.Journal of Texture Studies|January 16, 2026
Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear-Thinning Viscoelastic LiquidsMasanori Yoshida, Taito Inoue, Hiroki Narumi, et al.Journal of Texture Studies|February 28, 2023
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysisKelly Guedes Oliveira de Scudine, Kizzy Nascimento de Moraes, Sania Aparecida Miyagui, et al.Journal of Texture Studies|March 27, 2023
Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-applyRachael Moss, Mackenzie Gorman, Jeanne LeBlanc, et al.Journal of Texture Studies|July 13, 2020
Can we understand food oral processing using Kano model? Case study with confectionery productsIlija Djekic, Jovan Ilic, Raquel P F Guiné, et al.Journal of Texture Studies|June 29, 2020
Older US adults like sweetened colas, but not other chemesthetic beveragesMadison R Wierenga, Ciera R Crawford, Cordelia A RunningJournal of Texture Studies|September 28, 2021
Impact of different microwave treatments on food textureNaciye Kutlu, Ravi Pandiselvam, Irem Saka, et al.Pageof 74