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Journal of texture studies

Showing results (71-80 of 747) with videos related to

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Journal of Texture Studies|October 12, 2019
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentLukáš Kolarič, Lucia Minarovičová, Michaela Lauková, et al.
Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.
Journal of Texture Studies|July 19, 2018
Effects of cornstarch on the gel properties of black bean protein isolateXiu-Ying Xu, Yong Cao, Hao Zhang, et al.
Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Journal of Texture Studies|April 27, 2018
Malcolm BourneJianshe Chen
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Journal of Texture Studies|June 14, 2018
Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumersSung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, et al.
Journal of Texture Studies|June 22, 2019
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesAli Alghooneh, Seyed M A Razavi, Stefan Kasapis
Journal of Texture Studies|June 18, 2019
Understanding and predicting sensory crispness of deep-fried battered and breaded coatingsKha Yiu Voong, Abigail Norton-Welch, Thomas B Mills, et al.
Journal of Texture Studies|June 24, 2018
Relationship between sensory analysis for texture and instrument measurements in model strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Pageof 75

Showing results (71-80 of 747) with videos related to

Sort By:
Pageof 75
Journal of Texture Studies|October 12, 2019
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentLukáš Kolarič, Lucia Minarovičová, Michaela Lauková, et al.
Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.
Journal of Texture Studies|July 19, 2018
Effects of cornstarch on the gel properties of black bean protein isolateXiu-Ying Xu, Yong Cao, Hao Zhang, et al.
Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Journal of Texture Studies|April 27, 2018
Malcolm BourneJianshe Chen
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Journal of Texture Studies|June 14, 2018
Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumersSung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, et al.
Journal of Texture Studies|June 22, 2019
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesAli Alghooneh, Seyed M A Razavi, Stefan Kasapis
Journal of Texture Studies|June 18, 2019
Understanding and predicting sensory crispness of deep-fried battered and breaded coatingsKha Yiu Voong, Abigail Norton-Welch, Thomas B Mills, et al.
Journal of Texture Studies|June 24, 2018
Relationship between sensory analysis for texture and instrument measurements in model strawberry jamTomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, et al.
Pageof 75