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Journal of Texture Studies|April 25, 2020
Numerical simulation of pharyngeal bolus flow influenced by bolus viscosity and apparent slipHiroshi Mizunuma, Mitsuhiro Sonomura, Kenji ShimokasaJournal of Texture Studies|September 2, 2022
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernelsGurjeet Kaur, Gagandeep Kaur Sidhu, Preetinder Kaur, et al.Journal of Texture Studies|September 2, 2022
Application of gamma radiation in the beef texture development during accelerated agingLorena Mendes Rodrigues, Angélica Sousa Guimarães, Johnathan de Lima Ramos, et al.Journal of Texture Studies|September 16, 2022
Effects of food components and processing parameters on plant-based meat texture formation and evaluation methodsYujie Xia, Jing Qian, Yicheng Zhao, et al.Journal of Texture Studies|December 18, 2021
Understanding relations between rheology, tribology, and sensory perception of modified texture foodsMadhu Sharma, Kartik S Pondicherry, Lisa DuizerJournal of Texture Studies|March 24, 2021
Influence of thickening agents on rheological properties and sensory attributes of dysphagic dietHelena de O S Schmidt, Marina Rocha Komeroski, Thaís Steemburgo, et al.Journal of Texture Studies|December 6, 2021
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extractsDengyun Li, Yifang Zhang, Ru Jiang, et al.Journal of Texture Studies|October 21, 2022
Starch-based noodles: Current technologies, properties, and challengesSneh Punia Bangar, N Afzal Ali, Aderonke Ibidunni Olagunju, et al.Journal of Texture Studies|September 23, 2022
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modelingHimanshu Prabhakar, William L Kerr, Clive H Bock, et al.Journal of Texture Studies|May 9, 2019
Instrumental measurement of pomegranate texture during four maturity stagesRasool Khodabakhshian, Bagher Emadi, Mehdi Khojastehpour, et al.Pageof 74