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Journal of Texture Studies|April 4, 2017
ESTIMATION OF THE RATE OF SHEAR ENCOUNTERED IN TOPICAL APPLICATION OF COSMETICSTakeo Mitsui, Keiji Morosawa, Chiyoko ÖtakeJournal of Texture Studies|February 18, 2021
Physical properties of a model set of solid, texture-modified foodsMats StadingJournal of Texture Studies|February 23, 2021
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowingKazuhiro Murakami, Yoshitsugu Tokuda, Kazuhiro Hori, et al.Journal of Texture Studies|October 23, 2018
Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking propertiesBojana Šarić, Tamara Dapčević-Hadnađev, Miroslav Hadnađev, et al.Journal of Texture Studies|February 21, 2019
Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processingHao-Chen Ding, Xue-Peng Li, Rui-Zhi Li, et al.Journal of Texture Studies|March 13, 2019
Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and HarvestErin J Hopkins, Pierre Hucl, Martin G Scanlon, et al.Journal of Texture Studies|April 12, 2017
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg whiteMaría Dolores Alvarez, Beatriz Herranz, María José Jiménez, et al.Journal of Texture Studies|March 6, 2019
A cluster analysis of the relationship between sucking habits, consistency of food ingested, and taste sensitivity in childrenMaria Carolina S Marquezin, Darlle S Araujo, Juliana N Amato, et al.Journal of Texture Studies|February 5, 2025
A Review of Processing Techniques and Rheological Properties of YogurtsThong Le Ba, Mai Sao Dam, Lien Le Phuong Nguyen, et al.Pageof 73