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Journal of Texture Studies|August 13, 2024
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaksThales Leandro Coutinho de Oliveira, Marcelo Stefanini Tanaka, Jeferson Leandro Rezende, et al.Journal of Texture Studies|October 22, 2024
Effects of Particle Size and Shape on the Texture Property of a Solid-Liquid Dispersion System With Gel ParticlesMiyu Tanikawa, Yoshiyuki WatanabeJournal of Texture Studies|May 15, 2025
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated TriacylglycerolsJuanjuan Chi, Xueying Hou, Meijun Du, et al.Journal of Texture Studies|April 21, 2025
Effect of Loading Rate on Tensile Strength and Fracture Stress of ChocolateŠárka Nedomová, Vojtěch Kumbár, Jan Trnka, et al.Journal of Texture Studies|April 15, 2025
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based ProductsMasud Alam, Ishrat Majid, Sawinder Kaur, et al.Journal of Texture Studies|March 4, 2025
Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified BeveragesKai Kai Ma, Nicole M Etter, John E HayesJournal of Texture Studies|March 2, 2025
Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment ModelReciel Ann Cullano, Ann Myril Tiu, Samantha Shane Evangelista, et al.Journal of Texture Studies|June 20, 2024
Perspective on oral processing of plant-based beveragesGintu Sara George, Craig J Fleming, Rituja UpadhyayJournal of Texture Studies|December 28, 2025
A Systematic Review of the Factors Affecting the Rheological and Sensory Properties of Potato ChipsAref Adeli Mosabbeb, Negin Majdi, Kiana Hasibi, et al.Journal of Texture Studies|May 4, 2024
Study on the evaluation method of cigarette astringency in the simulated oral environmentXiaofei Song, Shanhua Qian, Hui Li, et al.Pageof 74