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Journal of Texture Studies|June 23, 2020
Determination of textural deterioration in fish meat processed with electrospun nanofibersZafer Ceylan, Raciye Meral, Aslıhan Alav, et al.Journal of Texture Studies|September 18, 2021
Improvement of simplified inclined plane test for evaluation of thickened liquids by using optical sensorToshitaka YasudaJournal of Texture Studies|September 23, 2025
Effect of Lipase on Soybean Oil-Wheat Gluten Systems: Rheological Behavior and Molecular MechanismsHao Liu, Xin An, Yingtao Yu, et al.Journal of Texture Studies|August 9, 2025
Sensory Perception Optimization of Consumer Products: Toothpaste Tube SqueezabilityBaran Teoman, Mark Vandeven, Aileen Cabelly, et al.Journal of Texture Studies|August 24, 2021
Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of saltLu Tong, Xinzi Kang, Qi Fang, et al.Journal of Texture Studies|May 10, 2021
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia foodAli Ebrahimi Pure, Mohammad Saeid Yarmand, Mehdi Farhoodi, et al.Journal of Texture Studies|March 4, 2025
Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue TextureBeatriz Herranz, Susana Chamorro, Victor G Almendro-Vedia, et al.Journal of Texture Studies|January 6, 2025
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle MeatRita Chuang, Arin Naidu, Josephine GaliponJournal of Texture Studies|August 27, 2024
Dairy versus non-dairy cheese texture: Sensory and instrumental contrastsScott Hutchings, Renna Alfante, Noby Jacob, et al.Journal of Texture Studies|August 20, 2024
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulationsAurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, et al.Pageof 74