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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.Journal of Texture Studies|February 4, 2022
Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenolsMindy Davila, Xuejun Liu, Zahra Yusufali, et al.Journal of Texture Studies|February 4, 2022
A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactionsZeineb Nhouchi, Roxane Watuzola, Anne Marie Pense-LheritierJournal of Texture Studies|February 1, 2022
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instrumentsTianxiu Wang, Yiyi Jiang, Shuyi Liu, et al.Journal of Texture Studies|March 21, 2022
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown riceSinh Chao, Jaquie Mitchell, Sangeeta Prakash, et al.Journal of Texture Studies|April 15, 2022
Mechanical properties of gellan gum beads prepared with potassium or calcium ionsJoice Aline Pires Vilela, Fabiana Perrechil Bonsanto, Rosiane Lopes CunhaPageof 74