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Journal of texture studies

Showing results (621-630 of 714) with videos related to

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Journal of Texture Studies|May 13, 2022
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus floursMaría Dolores Ortolá, Miguel Martínez-Catalá, Alberto Yuste Del Carmen, et al.
Journal of Texture Studies|January 7, 2021
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gelsQiang Zhang, Lijun Yin, Fusheng Chen, et al.
Journal of Texture Studies|July 2, 2021
Artifacts and errors in the measurement of the stickiness of liquid foods with tack testsSeyed Mostafa Kazemeini, Andrew J Rosenthal
Journal of Texture Studies|June 17, 2021
Nondestructive evaluation of baking parameters on pogácsa textureHanieh Amani, Ferenc Firtha, Ivett Jakab, et al.
Journal of Texture Studies|September 24, 2020
A rapid method to evaluate the chocolate smoothness based on the tribological measurementShanhua Qian, Shuai Cheng, Zhi Liu, et al.
Journal of Texture Studies|January 11, 2021
Influence of physical properties on the taste and flavor of strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Journal of Texture Studies|January 7, 2022
Development of a simple evaluation instrument for liquid thickness measurementHirofumi Sei, Kazunori Yasuda, Rie Asayama, et al.
Journal of Texture Studies|November 9, 2021
Lubrication study of representative fluid foods between mimicked oral surfacesWenhu Xu, Qixiang Xu, Min Zhong
Journal of Texture Studies|December 15, 2021
Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributesManinder Kaur, Muskan Dhaliwal, Harpreet Kaur, et al.
Journal of Texture Studies|December 15, 2021
Rheological and tribological characterization of different commercial hazelnut-based spreadsLaura Principato, Daniele Carullo, Guillermo Duserm Garrido, et al.
Pageof 72

Showing results (621-630 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|May 13, 2022
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus floursMaría Dolores Ortolá, Miguel Martínez-Catalá, Alberto Yuste Del Carmen, et al.
Journal of Texture Studies|January 7, 2021
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gelsQiang Zhang, Lijun Yin, Fusheng Chen, et al.
Journal of Texture Studies|July 2, 2021
Artifacts and errors in the measurement of the stickiness of liquid foods with tack testsSeyed Mostafa Kazemeini, Andrew J Rosenthal
Journal of Texture Studies|June 17, 2021
Nondestructive evaluation of baking parameters on pogácsa textureHanieh Amani, Ferenc Firtha, Ivett Jakab, et al.
Journal of Texture Studies|September 24, 2020
A rapid method to evaluate the chocolate smoothness based on the tribological measurementShanhua Qian, Shuai Cheng, Zhi Liu, et al.
Journal of Texture Studies|January 11, 2021
Influence of physical properties on the taste and flavor of strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Journal of Texture Studies|January 7, 2022
Development of a simple evaluation instrument for liquid thickness measurementHirofumi Sei, Kazunori Yasuda, Rie Asayama, et al.
Journal of Texture Studies|November 9, 2021
Lubrication study of representative fluid foods between mimicked oral surfacesWenhu Xu, Qixiang Xu, Min Zhong
Journal of Texture Studies|December 15, 2021
Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributesManinder Kaur, Muskan Dhaliwal, Harpreet Kaur, et al.
Journal of Texture Studies|December 15, 2021
Rheological and tribological characterization of different commercial hazelnut-based spreadsLaura Principato, Daniele Carullo, Guillermo Duserm Garrido, et al.
Pageof 72