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Journal of Texture Studies|April 4, 2017
A preliminary study on the application of natural sweet proteins in agar-based gelsNicoletta A Miele, Rossella Di Monaco, Francesca Dell'Amura, et al.Journal of Texture Studies|April 4, 2017
Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India)Farhan M Bhat, Charanjit S RiarJournal of Texture Studies|April 4, 2017
Changes in food bolus texture during masticationSachie Wada, Takaharu Goto, Keiko Fujimoto, et al.Journal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat GelTeruo Nakayama, Yasushi SatoJournal of Texture Studies|April 4, 2017
APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSS D HoldsworthJournal of Texture Studies|April 4, 2017
LITERATURE ABSTRACTSJournal of Texture Studies|July 24, 2019
Effect of autoclaving on the mechanical properties and structure of the giant squid hydrolysate-polysaccharide gelLing Chen, Xiangyu Liu, Yan Yang, et al.Journal of Texture Studies|October 3, 2019
Morphological and masticatory performance variation of mouth behavior groupsErin M Franks, Melissa Jeltema, Paige J Luck, et al.Journal of Texture Studies|July 20, 2019
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting floursBurcu Guldiken, Aleksandar Yovchev, Matthew G Nosworthy, et al.Pageof 74