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Journal of Texture Studies|June 22, 2019
Shear and extensional rheology of acid milk gel suspensions with varying ropinessGeorg Surber, Doris Jaros, Harald RohmJournal of Texture Studies|July 16, 2020
Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality featuresEwa Marjanska, Maria SzpakowskaJournal of Texture Studies|May 9, 2023
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle systemGeunhyuk Yang, Sungmin Jeong, Suyong LeeJournal of Texture Studies|May 24, 2023
Resolution enhancement of tongue tactile image based on deconvolution neural networkJingjing Liu, Shixin Yu, Xiaoyan Zhao, et al.Journal of Texture Studies|February 9, 2018
Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour typeEhsan Feizollahi, Leila Mirmoghtadaie, Mohammad Amin Mohammadifar, et al.Journal of Texture Studies|February 21, 2018
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulationsMahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, et al.Journal of Texture Studies|December 22, 2017
Singular approach to penetrometry by preprocessing of digitized force-displacement curves and chemometry: A case study of 12 tomato varietiesCédric CampsJournal of Texture Studies|June 14, 2020
Aversive textures and their role in food rejectionRobert Pellegrino, Curtis R LuckettJournal of Texture Studies|September 6, 2021
Relationship between masticatory variables and bolus characteristics of meat with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.Journal of Texture Studies|August 27, 2025
In Vitro Robotic Chewing Studies of Food Texture Changes During MasticationXudong Wang, Bangxiang Chen, Jaspreet Dhupia, et al.Pageof 74