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Journal of Texture Studies|December 2, 2024
Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice CreamXiaorui Zhou, Ying Jiang, Mahmoud Youssef, et al.Journal of Texture Studies|November 8, 2024
Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test MethodsAnnie Villeneuve-Rhéaume, Cynthia Gagnon, Isabelle Germain, et al.Journal of Texture Studies|October 1, 2024
Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation MethodTetsu Kamiya, Yoshio Toyama, Keigo Hanyu, et al.Journal of Texture Studies|November 4, 2024
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride PhasePhilipp R Schochat, Lina Lepp, Heike P Karbstein, et al.Journal of Texture Studies|September 11, 2024
Multiparametric Cranberry (Vaccinium macrocarpon Ait.) Fruit Textural Trait Development for Harvest and Postharvest Evaluation in Representative CultivarsHector Lopez-Moreno, Matthew Phillips, Luis Diaz-Garcia, et al.Journal of Texture Studies|September 11, 2024
Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and ConceptualizationFranco Darío Della Fontana, Agustina Marcela Lotufo Haddad, María Cristina GoldnerJournal of Texture Studies|March 4, 2025
Development of a Novel Robust Approach for Unveiling the Stretchiness of CheesePietro Andrigo, Sara Spilimbergo, Belinda P C DewiJournal of Texture Studies|November 27, 2019
Food-texture dimensions expressed by Japanese onomatopoeic wordsMitsuhiko HanadaJournal of Texture Studies|November 19, 2019
Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starchAida Zolelmein, Sara Movahhed, Mohammad Hossein Azizi, et al.Journal of Texture Studies|December 1, 2019
Physico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)Brahim Bchir, Mohamed Ali Bouaziz, Christophe Blecker, et al.Pageof 73