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Journal of Texture Studies|May 27, 2017
The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations techniqueSusana Fiszman, Amparo TarregaJournal of Texture Studies|November 12, 2014
Critical Factors in the Oral Control Needed for Chewing and SwallowingJerilyn A LogemannJournal of Texture Studies|September 10, 2020
Understanding the effect of milk composition and milking season on quality characteristics of chhanaPurba Chakraborty, Tejvir Singh, Uma Shanker Shivhare, et al.Journal of Texture Studies|November 16, 2020
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approachMariana S Fernandes, Paula M Castelo, Giovanna N Chaves, et al.Journal of Texture Studies|February 29, 2020
Rheological study of tannin and protein interactions based on model systemsNatalia Brossard, Edmundo Bordeu, Rodrigo A Ibáñez, et al.Journal of Texture Studies|February 14, 2020
The compression specificity of plant tissueRyszard Myhan, Marek MarkowskiJournal 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 YadavJournal 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 AkanbiJournal 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.Pageof 74