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Journal of Texture Studies|February 28, 2023
Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated reviewKaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, et al.Journal of Texture Studies|February 15, 2023
Physical characterization of chocolates prepared with various soybean and milk powdersİzlem Cansu Taşoyan, Elif Turabi Yolaçaner, Mecit Halil ÖztopJournal of Texture Studies|February 15, 2023
pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gelsCong Min, Chong Zhang, Huayin Pu, et al.Journal of Texture Studies|March 4, 2025
Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer PerceptionM Calderón-Oliver, E Ponce-Alquicira, H B Escalona-BuendíaJournal of Texture Studies|March 4, 2025
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process AdjustmentsCong Xiang, Qian Zhang, Yaojia Li, et al.Journal of Texture Studies|January 20, 2025
Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force-Displacement CurvesXuan Luo, Yiran Zhao, Shijie Tian, et al.Journal of Texture Studies|November 18, 2024
An Exploration Into the Measurement and Reporting of Food Firmness and HardnessAndrew J RosenthalJournal of Texture Studies|August 1, 2024
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand marketX Yang, A Saunders, M S MohanJournal of Texture Studies|July 2, 2024
Oral size perception and texture preferences for particle-containing foods in children aged 5-12Ching Yue Chow, Anne C Bech, Annemarie Olsen, et al.Journal of Texture Studies|July 4, 2024
A review of assessment methods for measuring individual differences in oral somatosensory perceptionReisya Rizki Riantiningtyas, Anestis Dougkas, Camille Kwiecien, et al.Pageof 74