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 (441-450 of 748) with videos related to

Pageof 75
Sort By:
Journal of Texture Studies|October 15, 2019
Gravity flow test comparisons for mildly thick consistencyJane Mertz Garcia, Edgar Chambers, Krista S Noll
Journal of Texture Studies|July 7, 2019
Functionality of strawberry powder on frozen dairy dessertsCristina Bilbao-Sainz, Amanda J G Sinrod, Bor-Sen Chiou, et al.
Journal of Texture Studies|July 10, 2019
The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimiHongbo Mi, Cong Wang, Qing Su, et al.
Journal of Texture Studies|October 12, 2019
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentLukáš Kolarič, Lucia Minarovičová, Michaela Lauková, et al.
Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.
Journal of Texture Studies|July 19, 2018
Effects of cornstarch on the gel properties of black bean protein isolateXiu-Ying Xu, Yong Cao, Hao Zhang, et al.
Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Journal of Texture Studies|April 27, 2018
Malcolm BourneJianshe Chen
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Journal of Texture Studies|June 14, 2018
Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumersSung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, et al.
Pageof 75

Showing results (441-450 of 748) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|October 15, 2019
Gravity flow test comparisons for mildly thick consistencyJane Mertz Garcia, Edgar Chambers, Krista S Noll
Journal of Texture Studies|July 7, 2019
Functionality of strawberry powder on frozen dairy dessertsCristina Bilbao-Sainz, Amanda J G Sinrod, Bor-Sen Chiou, et al.
Journal of Texture Studies|July 10, 2019
The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimiHongbo Mi, Cong Wang, Qing Su, et al.
Journal of Texture Studies|October 12, 2019
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentLukáš Kolarič, Lucia Minarovičová, Michaela Lauková, et al.
Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.
Journal of Texture Studies|July 19, 2018
Effects of cornstarch on the gel properties of black bean protein isolateXiu-Ying Xu, Yong Cao, Hao Zhang, et al.
Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Journal of Texture Studies|April 27, 2018
Malcolm BourneJianshe Chen
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Journal of Texture Studies|June 14, 2018
Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumersSung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, et al.
Pageof 75