Showing results (631-640 of 734) with videos related to
Sort By:
Pageof 74
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.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 RosenthalJournal 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.Pageof 74