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Journal of Texture Studies|September 6, 2023
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig modelStephen Howe, Kendall Steer, Maxwell Johnson, et al.Journal of Texture Studies|August 16, 2023
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradabilityMona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, et al.Journal of Texture Studies|December 13, 2023
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurtXiangrong Fan, Xiaoqing Liu, Yaxin Yan, et al.Journal of Texture Studies|November 29, 2023
Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nutBowen Yang, Yaping Xu, Xiaoning Kang, et al.Journal of Texture Studies|October 6, 2023
Storage of spinach juice agglomerates: Physical, flow, structural, and thermal propertiesGülşah Çalışkan Koç, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, et al.Journal of Texture Studies|June 1, 2023
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methodsYi-Zhen Huang, Yu Liu, Xi-Liang Yu, et al.Journal of Texture Studies|May 29, 2023
Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacksJashandeep Kaur, Baljit Singh, Arashdeep Singh, et al.Journal of Texture Studies|February 19, 2026
Fresh-Cut Salad Vegetable Texture and Its Characterization Using Instrumental and Sensory Evaluation-A ReviewCassidy Duan, Yiqun Weng, Xiaofen DuJournal of Texture Studies|November 25, 2024
Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface PropertiesZhihua Pang, Imane Bourouis, Mengfei Li, et al.Journal of Texture Studies|June 23, 2023
Extrudability of cookie batters evaluated with three measurement methodsRachel De Souter, Dries Vandeweyer, Johan ClaesPageof 74