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Journal of Texture Studies|October 27, 2018
Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic reviewGuillaume Bonnet, Cindy Batisse, Marie-Agnès Peyron, et al.Journal of Texture Studies|July 26, 2017
Effects of concentrated and dephytinized wheat bran and rice bran addition on bread propertiesBerrin Özkaya, Burcu Baumgartner, Hazım ÖzkayaJournal of Texture Studies|September 27, 2017
The effect of storage temperature on blue cheese mechanical propertiesHelen S Joyner Melito, Dorothy Francis, Brooke Luzzi, et al.Journal of Texture Studies|July 24, 2022
Acceptability of thickened and protein-enhanced ice cream for use in long-term care facilitiesTaylor K McDowell, Judith Lowe, Matthew B McSweeneyJournal of Texture Studies|July 18, 2022
Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary studyMoriken Sangaré, Lonseny Traoré, Christine Chèné, et al.Journal of Texture Studies|October 3, 2017
A unique method for detecting beef tenderness based on viscoelasticity principleYuan Long, Xiuying Tang, Wenjuan Wang, et al.Journal of Texture Studies|October 3, 2017
Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spreadPoliana Fernandes Almeida, Suzana Caetano da Silva LannesJournal of Texture Studies|October 3, 2017
Pasta quality as impacted by the type of flour and starch and the level of egg additionMohammed Saleh, Khalid Al-Ismail, Radwan AjoJournal of Texture Studies|October 3, 2017
Bran-induced effects on the evolution of bubbles and rheological properties in bread doughS Padma Ishwarya, Kiran M Desai, Srinivasulu Naladala, et al.Journal of Texture Studies|October 3, 2017
Human capability in the perception of extensional and shear viscosityZhihong Lv, Jianshe Chen, Melvin HolmesPageof 74