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Journal of Texture Studies|January 14, 2025
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector RegressionG Madasamy Raja, P Selvaraju, P Pathmanaban, et al.Journal of Texture Studies|November 28, 2023
Methodological approaches to assess tactile sensitivity in the food context-A scoping reviewMartina Galler, Paula VarelaJournal of Texture Studies|April 6, 2024
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribologyMaria Tecuanhuey, Alicia Girardi, Lucia Corrà, et al.Journal of Texture Studies|September 9, 2024
Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory AttributesAdán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, et al.Journal of Texture Studies|February 17, 2024
Is food preference innate instinct driven or human's free will?Weiyue Shi, Thomas EidenbergerJournal of Texture Studies|November 20, 2023
A review on stringiness property of cheese and the measuring techniqueQai-Yeing Lim, Lai-Hoong ChengJournal of Texture Studies|October 26, 2023
Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrinSara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, et al.Journal of Texture Studies|July 18, 2023
Bolus rheology of texture adjusted food-Effect of ageMats Stading, Ana Miljkovic, Johanna Andersson, et al.Journal of Texture Studies|July 6, 2023
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meatYan Zhang, Shengsheng Li, Lizhu ZhaoJournal of Texture Studies|August 1, 2023
Classification of crispness of food materials by deep neural networksRafael Z Lopes, Gustavo C DacanalPageof 74