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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 InoJournal 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 FeronJournal of Texture Studies|April 22, 2023
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI propertiesThuy T Frakking, Chelsea Whillans, Caitlin Rogash, et al.Journal of Texture Studies|August 18, 2020
Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gelRong Yang, Anqi Xu, Yanting Chen, et al.Journal of Texture Studies|April 12, 2021
Effect of commercially available thickening agents on ready-to-feed infant formulasMemorie M Gosa, Chloe K ChoquetteJournal of Texture Studies|May 5, 2023
Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensorToshitaka Yasuda, Kenji ShimokasaJournal of Texture Studies|April 28, 2023
Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditionsJovan Ilic, Ilija Djekic, Igor Tomasevic, et al.Pageof 74