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Journal of Texture Studies|July 20, 2019
Viscosity drives texture perception of protein beverages more than hydrocolloid typeTy B Wagoner, Esra Çakır-Fuller, Rebecca Shingleton, et al.Journal of Texture Studies|March 7, 2019
Effect of blood deposition phenomenon on flesh quality of yellowtail (Seriola quinqueradiata) during storageTong Jiang, Riho Miyazaki, Katsuya Hirasaka, et al.Journal of Texture Studies|January 25, 2021
Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approachMeryem Göksel SaraçJournal of Texture Studies|April 3, 2025
Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion SystemKaixuan Wang, Shengnan Zhan, Jianyuan Yang, et al.Journal of Texture Studies|May 22, 2025
Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia ManagementMaryam Aami, Mehdi Farhoodi, Ali Ebrahimi Pure, et al.Journal of Texture Studies|February 5, 2026
Exploring the Relationship Between Astringency and Lingual Tactile SensitivityAnaïs Lavoisier, Alix Rollinat, Rohit Srivastava, et al.Journal of Texture Studies|February 8, 2026
How Teapot Materials and Tea Types Affect Flavor, Feelings, and Buying BehaviorLin Pei-Ju, Zhang Yi-XinJournal of Texture Studies|January 21, 2026
Video Clip Observation During Chewing Influences Intraoral Manipulations, Bolus Properties, and Sensory Perception of TextureDaria S Khramova, Fedor V Vityazev, Natalya V Zueva, et al.Journal of Texture Studies|January 30, 2026
Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia ManagementSeh Ling Kwong, Julia Mei Wan Lee, Suk Meng Goh, et al.Journal of Texture Studies|October 1, 2017
Rheological characteristics of binary composite gels of wheat flour and high amylose corn starchLida Shahsavani Mojarrad, Ali RafePageof 74