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Journal of texture studies

Showing results (451-460 of 748) with videos related to

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Journal of Texture Studies|June 22, 2019
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesAli Alghooneh, Seyed M A Razavi, Stefan Kasapis
Journal of Texture Studies|June 18, 2019
Understanding and predicting sensory crispness of deep-fried battered and breaded coatingsKha Yiu Voong, Abigail Norton-Welch, Thomas B Mills, et al.
Journal of Texture Studies|June 24, 2018
Relationship between sensory analysis for texture and instrument measurements in model strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Journal of Texture Studies|May 31, 2019
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adultsAdeline Braud, Ronan Symoneaux, Corinne Patron, et al.
Journal of Texture Studies|June 1, 2019
Tribology and its growing use toward the study of food oral processing and sensory perceptionHeather M Shewan, Clementine Pradal, Jason R Stokes
Journal of Texture Studies|June 3, 2019
Recognition of the great successes of food texture researchJianshe Chen
Journal of Texture Studies|May 16, 2019
The role of saliva in oral processing: Reconsidering the breakdown path paradigmMichael W Boehm, Gleb E Yakubov, Jason R Stokes, et al.
Journal of Texture Studies|May 21, 2019
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimiTran Hong Quan, Soottawat Benjakul
Journal of Texture Studies|May 8, 2019
Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatinTao Huang, Huizhu Zhao, Yaoyan Fang, et al.
Journal of Texture Studies|April 23, 2019
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurementsKatsuyoshi Nishinari, Yapeng Fang, Andrew Rosenthal
Pageof 75

Showing results (451-460 of 748) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|June 22, 2019
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesAli Alghooneh, Seyed M A Razavi, Stefan Kasapis
Journal of Texture Studies|June 18, 2019
Understanding and predicting sensory crispness of deep-fried battered and breaded coatingsKha Yiu Voong, Abigail Norton-Welch, Thomas B Mills, et al.
Journal of Texture Studies|June 24, 2018
Relationship between sensory analysis for texture and instrument measurements in model strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Journal of Texture Studies|May 31, 2019
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adultsAdeline Braud, Ronan Symoneaux, Corinne Patron, et al.
Journal of Texture Studies|June 1, 2019
Tribology and its growing use toward the study of food oral processing and sensory perceptionHeather M Shewan, Clementine Pradal, Jason R Stokes
Journal of Texture Studies|June 3, 2019
Recognition of the great successes of food texture researchJianshe Chen
Journal of Texture Studies|May 16, 2019
The role of saliva in oral processing: Reconsidering the breakdown path paradigmMichael W Boehm, Gleb E Yakubov, Jason R Stokes, et al.
Journal of Texture Studies|May 21, 2019
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimiTran Hong Quan, Soottawat Benjakul
Journal of Texture Studies|May 8, 2019
Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatinTao Huang, Huizhu Zhao, Yaoyan Fang, et al.
Journal of Texture Studies|April 23, 2019
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurementsKatsuyoshi Nishinari, Yapeng Fang, Andrew Rosenthal
Pageof 75