Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Journal of texture studies

Showing results (31-40 of 746) with videos related to

Pageof 75
Sort By:
Journal of Texture Studies|February 7, 2020
From tastes good to mouth-feels good: A remark for the 50 years success of the Journal of Texture StudiesJianshe Chen
Journal of Texture Studies|February 11, 2020
The effect of gelatin and thymol-loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack barForod Baqeri, Mohammad Nejatian, Sepideh Abbaszadeh, et al.
Journal of Texture Studies|February 23, 2020
Rheology of starch dispersions at high temperaturesAmit Ahuja, Reginald Lee, Alina Latshaw, et al.
Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Journal of Texture Studies|March 1, 2020
Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555Xiaopeng Xu, Zuoming Nie, Zhiyong Zheng, et al.
Journal of Texture Studies|November 13, 2020
Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography-mass spectrometry and tribology testsWenhu Xu, Jianzhong Jiang, Qixiang Xu, et al.
Journal of Texture Studies|November 16, 2020
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gelsWangwei Lu, Yuyue Qin, Zheng Ruan
Journal of Texture Studies|November 7, 2020
Assessment of rheological methods to study crystallization of palm oil fractionsJanjira Tangsanthatkun, Lars Wiking, Sopark Sonwai, et al.
Journal of Texture Studies|September 26, 2020
Effects of the size distribution of wheat starch on noodles with and without glutenHuili Yan, Qiyu Lu
Journal of Texture Studies|December 3, 2019
Analysis of viscosity measurements obtained using the short back extrusion method. Part 1: Theory of short back extrusion in viscometryTakayoshi Hoshino
Pageof 75

Showing results (31-40 of 746) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|February 7, 2020
From tastes good to mouth-feels good: A remark for the 50 years success of the Journal of Texture StudiesJianshe Chen
Journal of Texture Studies|February 11, 2020
The effect of gelatin and thymol-loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack barForod Baqeri, Mohammad Nejatian, Sepideh Abbaszadeh, et al.
Journal of Texture Studies|February 23, 2020
Rheology of starch dispersions at high temperaturesAmit Ahuja, Reginald Lee, Alina Latshaw, et al.
Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Journal of Texture Studies|March 1, 2020
Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555Xiaopeng Xu, Zuoming Nie, Zhiyong Zheng, et al.
Journal of Texture Studies|November 13, 2020
Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography-mass spectrometry and tribology testsWenhu Xu, Jianzhong Jiang, Qixiang Xu, et al.
Journal of Texture Studies|November 16, 2020
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gelsWangwei Lu, Yuyue Qin, Zheng Ruan
Journal of Texture Studies|November 7, 2020
Assessment of rheological methods to study crystallization of palm oil fractionsJanjira Tangsanthatkun, Lars Wiking, Sopark Sonwai, et al.
Journal of Texture Studies|September 26, 2020
Effects of the size distribution of wheat starch on noodles with and without glutenHuili Yan, Qiyu Lu
Journal of Texture Studies|December 3, 2019
Analysis of viscosity measurements obtained using the short back extrusion method. Part 1: Theory of short back extrusion in viscometryTakayoshi Hoshino
Pageof 75