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Journal of Texture Studies|December 19, 2018
Salivary alpha-amylase and hormones levels of young adults with different body compositionBárbara de Lima Lucas, Taís de Souza Barbosa, Paula Midori Castelo, et al.Journal of Texture Studies|November 13, 2019
Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatinZi-Zi Hu, Xiao-Mei Sha, Yun-Hua Ye, et al.Journal of Texture Studies|January 25, 2019
Very beyond subjectivity: The limit of accuracy of Q-GradersLucas Louzada Pereira, Rogério Carvalho Guarçoni, Taís Rizzo Moreira, et al.Journal of Texture Studies|February 5, 2019
The instrumental texture profile analysis revisitedMicha PelegJournal of Texture Studies|February 14, 2018
Perception and measurement of food texture: Solid foodsKatsuyoshi Nishinari, Yapeng FangJournal of Texture Studies|October 23, 2018
Saliva could act as an emulsifier during oral processing of oil/fatMiodrag Glumac, Lanxi Qin, Jianshe Chen, et al.Journal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATIONGeorge Hao Chu, Clarence SterlingJournal of Texture Studies|April 4, 2017
MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness)J H Elliott, A J GanzJournal of Texture Studies|April 4, 2017
FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJ M DemanJournal of Texture Studies|April 4, 2017
FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICEShimon Mizrahi, Zeki BerkPageof 74