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Journal of Texture Studies|April 29, 2022
Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during GelatinizationKazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, et al.Journal of Texture Studies|April 29, 2022
Differences in Chewing Behavior during Mastication of Foods with Different TexturesMegumi Shiozawa, Hiroshige Taniguchi, Hirokazu Hayashi, et al.Journal of Texture Studies|April 29, 2022
Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental TestsKaoru Kohyama, Ai Kato-Nagata, Hiromi Shimada, et al.Journal of Texture Studies|April 29, 2022
Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin MicrocapsulesMohammad Mahdi Saffari, Mina Farzi, Zahra Emam-Djomeh, et al.Journal of Texture Studies|May 11, 2023
Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gelsXiangjun Li, Xiang Liu, Keqiang Lai, et al.Journal of Texture Studies|October 19, 2025
Evidence of Aerosol Formation During Simulated Wine DrinkingHao Zou, Guanchi Liu, Xinmiao WangJournal of Texture Studies|June 9, 2025
Ultrasound Imaging of Artificial Tongues During Compression and Shearing of Food Gels on a Biomimetic Testing BenchMiodrag Glumac, Jean-Luc Gennisson, Vincent MathieuJournal of Texture Studies|March 15, 2024
Effect of modifying pumpkin preparation on oral processing of breadsWenjiao Li, Qi Zhao, Qian MaoJournal of Texture Studies|April 13, 2024
Validation of the IDDSI funnel for liquid flow testingCatriona M Steele, Qian Liu, Haakon MacCallum, et al.Journal of Texture Studies|August 13, 2024
Hydrocolloid-based fruit fillings: A comprehensive review on formulation, techno-functional properties, synergistic mechanisms, and applicationsMasud Alam, Basharat Nabi Dar, Vikas NandaPageof 74