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Journal of Texture Studies|May 31, 2017
Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperaturesLida Shahsavani Mojarrad, Ali Rafe, Alireza Sadeghian, et al.Journal of Texture Studies|June 14, 2017
Sensory texture analysis of thickened liquids during ingestionEdgar Chambers, Alicia Jenkins, Jane Mertz GarciaJournal of Texture Studies|April 28, 2017
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristicsCamino M Mancebo, Mario M Martínez, Cristina Merino, et al.Journal of Texture Studies|May 5, 2017
Effects of whey and soy protein addition on bread rheological property of wheat flourJianmin Zhou, Junfei Liu, Xiaozhi TangJournal of Texture Studies|April 29, 2017
Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chlorideDauana Cássia Alves, Nattália Araujo Alves, Roberto Oliveira DantasJournal of Texture Studies|June 24, 2018
Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breedsBegoña Panea, José Luis Olleta, Carlos Sañudo, et al.Journal of Texture Studies|August 4, 2020
Preparation of liquid-core hydrogel beads using antioxidant-rich Syzygium caryophyllatum fruit pulp as a healthy snackIndhigahawala Gamage Gimanie Kasunmala, Senevirathne Bandara Navarathne, Indira WickramasingheJournal of Texture Studies|April 29, 2023
Effects of pork fat and linseed oil as additives on gel quality of fish cakeYu Liu, Yizhen Huang, Lin Zhang, et al.Journal of Texture Studies|May 23, 2023
Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating timeYuwei Du, Tiantian Tang, Min Zhang, et al.Journal of Texture Studies|May 3, 2023
Capturing the onset of oral processing: Merging of a model food emulsion drop with salivaEleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, et al.Pageof 74