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Journal of Texture Studies|August 7, 2024
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parametersJung Sun Hong, Mi-Ran Kim, Yoo Jeong Choi, et al.Journal of Texture Studies|August 16, 2024
Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagiaPakanun Charoensri, Sam Aspinall, Fang Liu, et al.Journal of Texture Studies|June 26, 2024
Various factors affecting the gel properties of surimi: A reviewDongfei Xie, Yu Tang, Gua DongJournal of Texture Studies|July 2, 2024
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreadsLaura Principato, Daniele Carullo, Alice Gruppi, et al.Journal of Texture Studies|July 2, 2024
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour creamAnaïs Lavoisier, Tino Jamme, Florence Rousseau, et al.Journal of Texture Studies|July 2, 2024
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquidsAkapong Kongjaroen, Chaiwut Gamonpilas, Pawadee MethacanonJournal of Texture Studies|November 5, 2023
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodlesSong Jiang, Congmei Xu, Yiyi Jiang, et al.Journal of Texture Studies|October 20, 2023
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysisYizhou Ma, Miek Schlangen, Jelle Potappel, et al.Journal of Texture Studies|October 20, 2023
Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, et al.Journal of Texture Studies|September 17, 2023
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gelsSevim Dalabasmaz, Mehmet Erhan Melayim, Nevzat KonarPageof 74