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Journal of texture studies

Showing results (51-60 of 747) with videos related to

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Journal of Texture Studies|March 6, 2021
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffnessRasool Khodabakhshian, Asal Naeemi, Mohammad Reza Bayati
Journal of Texture Studies|September 14, 2022
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking propertiesShivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, et al.
Journal of Texture Studies|September 4, 2025
Texture Discrimination of Agar Gels in RatsTakutoshi Wakao, Chihiro Nakatomi, Hiroshi Ikeda, et al.
Journal of Texture Studies|May 26, 2020
Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methodsEsra Çavdir, Selahaddin B Akben, Adnan Bozdoğan
Journal of Texture Studies|April 14, 2020
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurtsMarina Hovjecki, Zorana Miloradovic, Vladislav Rac, et al.
Journal of Texture Studies|June 10, 2020
Impact of roasting conditions on the quality and acceptance of the peanut pasteRafael de Freitas Floriano, Karine Gräbin, Rochele Cassanta Rossi, et al.
Journal of Texture Studies|June 16, 2020
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gelsEng-Keng Seow, Thuan-Chew Tan, Lai Kuan Lee, et al.
Journal of Texture Studies|June 11, 2020
Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cakeAmanda S Silva, Luana G Correa, Rafaela S S Kanai, et al.
Journal of Texture Studies|September 4, 2021
Education for professionals in the management of patients with dysphagiaMizue Toyoshima, Yuka Shirai, Mamiko Kimura, et al.
Journal of Texture Studies|May 14, 2020
The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approachMohammad Norazmi Ahmad, Muhammad Shahrain Shuhaimen, Erna Normaya, et al.
Pageof 75

Showing results (51-60 of 747) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|March 6, 2021
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffnessRasool Khodabakhshian, Asal Naeemi, Mohammad Reza Bayati
Journal of Texture Studies|September 14, 2022
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking propertiesShivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, et al.
Journal of Texture Studies|September 4, 2025
Texture Discrimination of Agar Gels in RatsTakutoshi Wakao, Chihiro Nakatomi, Hiroshi Ikeda, et al.
Journal of Texture Studies|May 26, 2020
Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methodsEsra Çavdir, Selahaddin B Akben, Adnan Bozdoğan
Journal of Texture Studies|April 14, 2020
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurtsMarina Hovjecki, Zorana Miloradovic, Vladislav Rac, et al.
Journal of Texture Studies|June 10, 2020
Impact of roasting conditions on the quality and acceptance of the peanut pasteRafael de Freitas Floriano, Karine Gräbin, Rochele Cassanta Rossi, et al.
Journal of Texture Studies|June 16, 2020
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gelsEng-Keng Seow, Thuan-Chew Tan, Lai Kuan Lee, et al.
Journal of Texture Studies|June 11, 2020
Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cakeAmanda S Silva, Luana G Correa, Rafaela S S Kanai, et al.
Journal of Texture Studies|September 4, 2021
Education for professionals in the management of patients with dysphagiaMizue Toyoshima, Yuka Shirai, Mamiko Kimura, et al.
Journal of Texture Studies|May 14, 2020
The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approachMohammad Norazmi Ahmad, Muhammad Shahrain Shuhaimen, Erna Normaya, et al.
Pageof 75