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Journal of texture studies

Showing results (591-600 of 714) with videos related to

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Journal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat GelTeruo Nakayama, Yasushi Sato
Journal of Texture Studies|April 4, 2017
AN ACCURATE, LOW COST FIRMNESS MEASURING INSTRUMENTR G Diener, F E Sobotka, A E Watada
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF PEA TENDERNESS: I: An Appraisal of the F. M. C. Pea TenderometerPeter W Voisey, I L Nonnecke
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF TEXTURAL PROPERTIES OF FOODS WITH A CONSTANT SPEED CONE PENETROMETERM Tanaka, J M DE Man, P W Voisey
Journal of Texture Studies|April 4, 2017
CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISHWalter Partmann
Journal of Texture Studies|August 28, 2019
Oral processing of hydrogels: Influence of food material properties versus individuals' eating capabilityEmma M Krop, Marion M Hetherington, Sophie Miquel, et al.
Journal of Texture Studies|September 1, 2019
Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linkingDi Jiang, Ying Bai, Baoyu He, et al.
Journal of Texture Studies|September 6, 2025
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception MechanismJiale Kuang, Xiaojun Sun, Yan Zhang, et al.
Journal of Texture Studies|April 19, 2020
Changes in oral processing parameters of three rice varietiesDong Xiao Liu, Xin Ren, Sailimuhan Asimi, et al.
Journal of Texture Studies|April 8, 2020
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tendernessBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Pageof 72

Showing results (591-600 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat GelTeruo Nakayama, Yasushi Sato
Journal of Texture Studies|April 4, 2017
AN ACCURATE, LOW COST FIRMNESS MEASURING INSTRUMENTR G Diener, F E Sobotka, A E Watada
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF PEA TENDERNESS: I: An Appraisal of the F. M. C. Pea TenderometerPeter W Voisey, I L Nonnecke
Journal of Texture Studies|April 4, 2017
MEASUREMENT OF TEXTURAL PROPERTIES OF FOODS WITH A CONSTANT SPEED CONE PENETROMETERM Tanaka, J M DE Man, P W Voisey
Journal of Texture Studies|April 4, 2017
CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISHWalter Partmann
Journal of Texture Studies|August 28, 2019
Oral processing of hydrogels: Influence of food material properties versus individuals' eating capabilityEmma M Krop, Marion M Hetherington, Sophie Miquel, et al.
Journal of Texture Studies|September 1, 2019
Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linkingDi Jiang, Ying Bai, Baoyu He, et al.
Journal of Texture Studies|September 6, 2025
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception MechanismJiale Kuang, Xiaojun Sun, Yan Zhang, et al.
Journal of Texture Studies|April 19, 2020
Changes in oral processing parameters of three rice varietiesDong Xiao Liu, Xin Ren, Sailimuhan Asimi, et al.
Journal of Texture Studies|April 8, 2020
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tendernessBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Pageof 72