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Journal of Texture Studies|September 4, 2023
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanismYajing Qi, Jiahao Cheng, Yu Chen, et al.Journal of Texture Studies|June 1, 2023
Mechanical approach for the evaluation of the crispiness of food granular productsImen Boudina, Michèle Delalonde, Laurène Koegel, et al.Journal of Texture Studies|May 31, 2023
Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperatureGuilherme Simoes Alves Pinto, Pawan Singh TakharJournal of Texture Studies|June 29, 2023
Dimensions of food texture: A conceptual discussionAndrew Rosenthal, Jianshe ChenJournal of Texture Studies|March 30, 2026
pH-Regulated Microstructural and Rheological Properties of Curdlan-Soy Protein Thermo-Irreversible GelsPhatchareeya Raksa, Nattawut Limparyoon, Kamolwan Israkarn, et al.Journal of Texture Studies|March 30, 2026
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A ReviewTeh Ubaidah Noh, Nurul Izzah KhalidJournal of Texture Studies|April 26, 2026
Mechanical Thresholds and Texture Integrity in Stone Fruits: A Hertzian Contact ApproachSakharam Kale, Prerna NathJournal of Texture Studies|April 22, 2026
Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food CategoriesXiaoyu Tian, Hui Dong, Qin Fang, et al.Journal of Texture Studies|June 8, 2026
Xylanase Enhanced the Texture and Anti-Digestion Properties of High-Content Chickpea Noodles by Influencing the Protein Network StructureJin Du, Mengya Shen, Sunxiang Ye, et al.Journal of Texture Studies|May 26, 2026
Blanching Effects on the Quality of Jumbo Squid (Dosidicus gigas): Textural, Structural and Proteomic AnalysisYing Liu, Xinxin Fan, Feiyang Chen, et al.Pageof 74