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Journal of Texture Studies|April 4, 2017
EFFECT OF MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED SLICED BEEFAlina Surmacka SzczesniakJournal of Texture Studies|April 4, 2017
STRUCTURAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF SOFT PARAFFINSB W Barry, A J GraceJournal of Texture Studies|April 4, 2017
FREEZE-THAW DAMAGE TO PROTOPLASMIC STRUCTURE IN HIGH MOISTURE, EDIBLE PLANT TISSUESW P MohrJournal of Texture Studies|April 20, 2017
The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed breadLei Wang, Fayin Ye, Liyuan Feng, et al.Journal of Texture Studies|July 14, 2019
Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying methodKhadije Abdolmaleki, Leyla Alizadeh, Kooshan Nayebzadeh, et al.Journal of Texture Studies|February 10, 2015
Age and strength influences on lingual tactile acuityCatriona M Steele, Lisa Hill, Shauna Stokely, et al.Journal of Texture Studies|April 14, 2022
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsivenessElisa Mani, Rebecca Ford, Lapo Pierguidi, et al.Journal of Texture Studies|April 29, 2018
Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological propertiesMartin Král, Matej Pospiech, Hana Běhalová, et al.Journal of Texture Studies|March 22, 2023
Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodlesYuan-Hui Wang, Ya-Ru Zhang, Lin Qiao, et al.Journal of Texture Studies|March 25, 2023
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumersGonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Mihaela MihneaPageof 74