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Journal of Texture Studies|June 16, 2026
Texture Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical Integrative ReviewCaroline Dos Santos Lima, Suzana Caetano da Silva LannesJournal of Texture Studies|June 30, 2026
Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing EffectsDaria S Khramova, Fedor V Vityazev, Natalya V ZuevaJournal of Texture Studies|July 5, 2026
Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese-Flavored Corn Snacks and Food Bolus Formation and PropertiesJuliana de Carvalho Marchesin, Christian Salles, Ana Carolina ContiJournal of Texture Studies|June 22, 2026
Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose MeatHuanhuan Cai, Zhijie Bao, Xiaoyan Liu, et al.Journal of Texture Studies|August 18, 2026
Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread QualityJiayi Ding, Xiner Cui, Yifei Xia, et al.Journal of Texture Studies|October 5, 2026
Recent Advances in Cold Plasma Induced Modifications in Hydrocolloid Gums: A ReviewPavithra Kannan, Ramesh Chavan, Uday AnnapureJournal of Texture Studies|October 14, 2026
Powder Handling and Frozen Texture of a Reconstitutable Strawberry-Oat Sorbet Premix After Sucrose ReplacementCaroline Dos Santos Lima, Suzana Caetano da Silva LannesJournal of Texture Studies|December 11, 2022
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze-thaw cyclesYizhen Huang, Yu Liu, Nana Zhang, et al.Journal of Texture Studies|December 11, 2022
Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanismsXiaohua Wang, Wei Gong, Yu Chen, et al.Journal of Texture Studies|September 13, 2020
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food textureNaoki Sakurai, Hidemi Akimoto, Tatsuki TakashimaPageof 74