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Journal of Texture Studies|July 27, 2020
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gumReza Jaberi, Ahmad Pedram Nia, Sara Naji-Tabasi, et al.Journal of Texture Studies|April 23, 2021
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategiesJane Mertz Garcia, Edgar Chambers, Katie YarrowJournal of Texture Studies|April 27, 2021
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patientsValérie Guénard-Lampron, Marine Masson, David BlumenthalJournal of Texture Studies|April 15, 2021
Development of a home-use method for the evaluation of food products by children with and without Down syndromeVictoria A Surette, Charles B Bernhard, Sarah Smith-Simpson, et al.Journal of Texture Studies|November 15, 2019
Physical and viscoelastic properties of carrots during dryingOguz K Ozturk, Pawan S TakharJournal of Texture Studies|December 6, 2019
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysisQingqing Li, Mohammed Obadi, Yajing Qi, et al.Journal of Texture Studies|March 6, 2020
Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environmentDellaney Konieczny, Andrea K Stone, Pierre Hucl, et al.Journal of Texture Studies|November 27, 2019
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black teaYulong Ye, Chunwang Dong, Fan Luo, et al.Journal of Texture Studies|February 14, 2020
Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiationBaoyu He, Yixin Shi, Meiran Jin, et al.Journal of Texture Studies|January 30, 2020
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolateNewsha Omrani Khiabanian, Ali Motamedzadegan, Shahram Naghizadeh Raisi, et al.Pageof 74