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Journal of texture studies

Showing results (631-640 of 714) with videos related to

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Journal of Texture Studies|November 24, 2021
Formation of texture quality of raspberry snack under microwave puffingWenyu Ma, Shaoxuan Feng, Wei Zhao, et al.
Journal of Texture Studies|November 25, 2021
Children who have more toothache-related behaviors have worse masticatory performanceDebora Souto-Souza, Maria Letícia Ramos-Jorge, Túlio Fernandes Oliveira, et al.
Journal of Texture Studies|November 29, 2021
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheologyTakahiro Funami, Makoto Nakauma
Journal of Texture Studies|September 22, 2022
Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten networkYanan Shi, Xue Li, Yajing Qi, et al.
Journal of Texture Studies|October 30, 2022
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torqueAng Meng, Fang Li, Fengliang Chen, et al.
Journal of Texture Studies|September 30, 2022
Microwave processing technology influences the functional and structural properties of fish gelatinXinzi Kang, Wenwen Guo, Keying Ding, et al.
Journal of Texture Studies|September 2, 2022
Extracted tissue-specific atelocollagens have distinctive textural propertiesSayaka Nakamura, Hiroko Hoshi, Kaito Wakabayashi, et al.
Journal of Texture Studies|December 18, 2021
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gelNana Zhang, Ning Yang, Wanying Yu, et al.
Journal of Texture Studies|October 24, 2021
Oral perception of the textural and flavor characteristics of soy-cow blended emulsionsJie Wan, Dian W Ningtyas, Bhesh Bhandari, et al.
Journal of Texture Studies|May 16, 2019
Understanding the crispy-crunchy texture of raw red pepper and its change with storage timeMaría Dolores Alvarez, Cristina Velarde, Laura Barrios, et al.
Pageof 72

Showing results (631-640 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|November 24, 2021
Formation of texture quality of raspberry snack under microwave puffingWenyu Ma, Shaoxuan Feng, Wei Zhao, et al.
Journal of Texture Studies|November 25, 2021
Children who have more toothache-related behaviors have worse masticatory performanceDebora Souto-Souza, Maria Letícia Ramos-Jorge, Túlio Fernandes Oliveira, et al.
Journal of Texture Studies|November 29, 2021
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheologyTakahiro Funami, Makoto Nakauma
Journal of Texture Studies|September 22, 2022
Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten networkYanan Shi, Xue Li, Yajing Qi, et al.
Journal of Texture Studies|October 30, 2022
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torqueAng Meng, Fang Li, Fengliang Chen, et al.
Journal of Texture Studies|September 30, 2022
Microwave processing technology influences the functional and structural properties of fish gelatinXinzi Kang, Wenwen Guo, Keying Ding, et al.
Journal of Texture Studies|September 2, 2022
Extracted tissue-specific atelocollagens have distinctive textural propertiesSayaka Nakamura, Hiroko Hoshi, Kaito Wakabayashi, et al.
Journal of Texture Studies|December 18, 2021
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gelNana Zhang, Ning Yang, Wanying Yu, et al.
Journal of Texture Studies|October 24, 2021
Oral perception of the textural and flavor characteristics of soy-cow blended emulsionsJie Wan, Dian W Ningtyas, Bhesh Bhandari, et al.
Journal of Texture Studies|May 16, 2019
Understanding the crispy-crunchy texture of raw red pepper and its change with storage timeMaría Dolores Alvarez, Cristina Velarde, Laura Barrios, et al.
Pageof 72