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Journal of texture studies

Showing results (611-620 of 714) with videos related to

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Journal of Texture Studies|February 14, 2020
The compression specificity of plant tissueRyszard Myhan, Marek Markowski
Journal of Texture Studies|March 6, 2020
Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrateNidhi Dangi, Baljeet S Yadav, Ritika B Yadav
Journal of Texture Studies|January 20, 2020
Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensionsTimoty Savouré, Manuel Dornier, Laurent Vachoud, et al.
Journal of Texture Studies|November 2, 2019
Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodlesOseni Kadiri, Saka O Gbadamosi, Charles T Akanbi
Journal of Texture Studies|October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymesCristina Botinestean, Carolina Gomez, Yingqun Nian, et al.
Journal of Texture Studies|January 25, 2018
Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas)José Luis Valenzuela-Lagarda, Evangelina García-Armenta, Ramón Pacheco-Aguilar, et al.
Journal of Texture Studies|August 24, 2017
A comparison of food crispness based on the cloud modelMinghui Wang, Yonghai Sun, Jumin Hou, et al.
Journal of Texture Studies|May 17, 2022
Stability and rheology of plant-derived hydrocolloid-mucin mixturesEvdoxia Asimakopoulou, Charilaos Giotis, Ioannis I Andreadis, et al.
Journal of Texture Studies|May 17, 2022
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powderQi Wu, Wei Wang, Xue-Peng Li, et al.
Journal of Texture Studies|May 17, 2022
The texture of plant protein-based meat analogs by high moisture extrusion: A reviewXin Zhang, Yu Zhao, Xiaohui Zhao, et al.
Pageof 72

Showing results (611-620 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|February 14, 2020
The compression specificity of plant tissueRyszard Myhan, Marek Markowski
Journal of Texture Studies|March 6, 2020
Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrateNidhi Dangi, Baljeet S Yadav, Ritika B Yadav
Journal of Texture Studies|January 20, 2020
Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensionsTimoty Savouré, Manuel Dornier, Laurent Vachoud, et al.
Journal of Texture Studies|November 2, 2019
Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodlesOseni Kadiri, Saka O Gbadamosi, Charles T Akanbi
Journal of Texture Studies|October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymesCristina Botinestean, Carolina Gomez, Yingqun Nian, et al.
Journal of Texture Studies|January 25, 2018
Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas)José Luis Valenzuela-Lagarda, Evangelina García-Armenta, Ramón Pacheco-Aguilar, et al.
Journal of Texture Studies|August 24, 2017
A comparison of food crispness based on the cloud modelMinghui Wang, Yonghai Sun, Jumin Hou, et al.
Journal of Texture Studies|May 17, 2022
Stability and rheology of plant-derived hydrocolloid-mucin mixturesEvdoxia Asimakopoulou, Charilaos Giotis, Ioannis I Andreadis, et al.
Journal of Texture Studies|May 17, 2022
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powderQi Wu, Wei Wang, Xue-Peng Li, et al.
Journal of Texture Studies|May 17, 2022
The texture of plant protein-based meat analogs by high moisture extrusion: A reviewXin Zhang, Yu Zhao, Xiaohui Zhao, et al.
Pageof 72