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Journal of Texture Studies|April 4, 2017
ON POWER EQUATIONS RELATING STRESS TO SHEAR RATE IN RHEOLOGYG W Scott BlairJournal of Texture Studies|April 4, 2017
A PHYSICO-CHEMICAL STUDY OF THE MECHANICAL PROPERTIES OF LOW AND INTERMEDIATE MOISTURE FOODSJ G Kapsalis, J E Walker, M WolfJournal of Texture Studies|April 4, 2017
Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flourM Kürşat Demir, Gözde Kutlu, Mustafa T YilmazJournal of Texture Studies|April 4, 2017
Solubilization of bovine gelatin using power ultrasound: gelation without heatingAsgar Farahnaky, Fatemeh Zendeboodi, Rezvan Azizi, et al.Journal of Texture Studies|April 4, 2017
Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloidsAgnieszka Ciurzyńska, Agata Marzec, Arleta Mieszkowska, et al.Journal of Texture Studies|April 4, 2017
The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread producedHamid Reza Tavakoli, Nematollah Jonaidi Jafari, Hassan HamediJournal of Texture Studies|April 4, 2017
Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationshipsFarhan M Bhat, Charanjit S RiarJournal of Texture Studies|April 4, 2017
RELATIONSHIP BETWEEN SENSORY ASSESSMENT AND RHEOLOGICAL PROPERTIES OF COSMETIC CREAMSKazushige Suzuki, Takehiko WatanabeJournal of Texture Studies|August 10, 2019
The impact of modification techniques on the rheological properties of dysphagia foods and liquidsMarilize de Villiers, Ben Hanson, Legini Moodley, et al.Journal of Texture Studies|August 24, 2019
Optimizing a determination of chewing efficiency using a solid test foodHilbert W van der Glas, Ting Liu, Yifan Zhang, et al.Pageof 74