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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.Journal of Texture Studies|April 19, 2017
Analysis of the variability of food texture properties: Application to the fracturability of dry pet foodBenjamin Gouriou, Philippe Bressolette, Christophe VialJournal of Texture Studies|June 6, 2017
Effect of transglutaminase on quality and gel properties of pork and fish mince mixturesQingzheng Li, Ping Gui, Zhan Huang, et al.Journal of Texture Studies|May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movementCaroline L Campbell, E Allen Foegeding, Fred van de VeldeJournal of Texture Studies|August 10, 2018
Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?Feng Xu, Laura Laguna, Anwesha SarkarJournal of Texture Studies|July 6, 2018
The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsionsRasoul Niknam, Babak Ghanbarzadeh, Ali Ayaseh, et al.Pageof 74