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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 ZhongJournal 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.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 NakaumaJournal 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.Pageof 74