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Journal of Texture Studies|May 31, 2019
The effect of oral tactile sensitivity on texture perception and mastication behaviorGrace E Shupe, Arran Wilson, Curtis R LuckettJournal of Texture Studies|September 19, 2018
Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perceptionEric Neyraud, Martine MorzelJournal of Texture Studies|May 14, 2019
Parent-reported ease of eating foods of different textures in young children with Down syndromeCarolyn F Ross, Charles B Bernhard, Sarah Smith-SimpsonJournal of Texture Studies|October 30, 2021
Children's acceptability profiles for biscuits with different fiber contentNoelia da Quinta, Saioa Alvarez-Sabatel, Iñigo Martinez de Marañón, et al.Journal of Texture Studies|October 4, 2021
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutionsTakahiro Funami, Makoto NakaumaJournal of Texture Studies|April 29, 2022
Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6Dorra Driss, Fatma Bhiri, Mariem Siela, et al.Journal of Texture Studies|June 18, 2019
Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication time and powerFetemeh Zendeboodi, Asgar Farahnaky, Mohammad Mahdi GholianJournal of Texture Studies|June 13, 2019
Impact of formulation on high-protein bar rheological and wear behaviorsKristen Sparkman, Helen S JoynerJournal of Texture Studies|July 4, 2019
Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI frameworkJulie A Y CicheroJournal of Texture Studies|July 10, 2019
Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditionsHeshani A Rathnayake, Senevirathne Navaratne, Champa NavaratnePageof 74