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Journal of Texture Studies|July 12, 2021
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.Journal of Texture Studies|June 19, 2022
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluidsEnrico Karsten Hadde, Sangeeta Prakash, Wei Chen, et al.Journal of Texture Studies|February 5, 2020
Perception of creaminess in foodsRituja Upadhyay, Tugba Aktar, Jianshe ChenJournal of Texture Studies|February 18, 2020
Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten-free breadSepideh Haghighat-Kharazi, Mohammad Reza Kasaai, Jafar Mohammadzadeh Milani, et al.Journal of Texture Studies|May 25, 2022
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysisZeineb Nhouchi, Romdhane KarouiJournal of Texture Studies|May 26, 2022
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolusXingyu Zhou, Jinghu YuJournal of Texture Studies|January 19, 2021
Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumbTomochika Sogabe, Rika Kobayashi, Pariya Thanatuksorn, et al.Journal of Texture Studies|February 15, 2021
Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic reviewSophie Piaton, Anne Duconseille, Valérie Roger-Leroi, et al.Journal of Texture Studies|April 4, 2017
TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITYHoward R Moskowitz, Phipps ArabieJournal of Texture Studies|April 4, 2017
ON POWER EQUATIONS RELATING STRESS TO SHEAR RATE IN RHEOLOGYG W Scott BlairPageof 74