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Journal of texture studies

Showing results (651-660 of 714) with videos related to

Pageof 72
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Journal of Texture Studies|October 1, 2021
Stress relaxation properties of bananas during dryingFidele M Abedi, Pawan S Takhar
Journal of Texture Studies|March 26, 2022
A method for evaluating time-resolved rheological functionalities of fluid foodsKohei Ohie, Haruko Chiba, Satomi Kumagai, et al.
Journal of Texture Studies|June 11, 2019
Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milkHasitha Priyashantha, Åse Lundh, Annika Höjer, et al.
Journal of Texture Studies|October 11, 2019
How sensory sensitivity to graininess could be measured?Sharon Puleo, Nicoletta A Miele, Silvana Cavella, et al.
Journal of Texture Studies|October 11, 2019
The texture and taste of food in the brainEdmund T Rolls
Journal of Texture Studies|October 10, 2019
Effect of the homogenization process on the sensory and rheological properties in model systemGerlândia da Silva Pereira, Thiago S Leite, Flávio L Schmidt, et al.
Journal of Texture Studies|October 12, 2019
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderlyMelissa Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.
Journal of Texture Studies|October 12, 2019
A pseudo-mastication sound presentation device to improve the texture of nursing care foodsHidekazu Kaneko, Hiroshi Endo, Shuichi Ino
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Journal of Texture Studies|September 25, 2018
Unstimulated saliva: Background noise in taste moleculesGilles Feron
Pageof 72

Showing results (651-660 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|October 1, 2021
Stress relaxation properties of bananas during dryingFidele M Abedi, Pawan S Takhar
Journal of Texture Studies|March 26, 2022
A method for evaluating time-resolved rheological functionalities of fluid foodsKohei Ohie, Haruko Chiba, Satomi Kumagai, et al.
Journal of Texture Studies|June 11, 2019
Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milkHasitha Priyashantha, Åse Lundh, Annika Höjer, et al.
Journal of Texture Studies|October 11, 2019
How sensory sensitivity to graininess could be measured?Sharon Puleo, Nicoletta A Miele, Silvana Cavella, et al.
Journal of Texture Studies|October 11, 2019
The texture and taste of food in the brainEdmund T Rolls
Journal of Texture Studies|October 10, 2019
Effect of the homogenization process on the sensory and rheological properties in model systemGerlândia da Silva Pereira, Thiago S Leite, Flávio L Schmidt, et al.
Journal of Texture Studies|October 12, 2019
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderlyMelissa Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.
Journal of Texture Studies|October 12, 2019
A pseudo-mastication sound presentation device to improve the texture of nursing care foodsHidekazu Kaneko, Hiroshi Endo, Shuichi Ino
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Journal of Texture Studies|September 25, 2018
Unstimulated saliva: Background noise in taste moleculesGilles Feron
Pageof 72