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Journal of Texture Studies|June 23, 2022
Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printingV Prithviraj, S Thangalakshmi, Vinkel Kumar Arora, et al.Journal of Texture Studies|June 22, 2022
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressureShuqi Jia, Jian Cao, Yangyong Dai, et al.Journal of Texture Studies|June 16, 2022
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foodsEnrico Karsten Hadde, Sangeeta Prakash, Wei Chen, et al.Journal of Texture Studies|February 19, 2020
Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongueKaoru KohyamaJournal of Texture Studies|February 6, 2020
Analysis of viscosity measurements obtained using the short back extrusion method. Part 2: Verification of short back extrusion in viscometryTakayoshi HoshinoJournal of Texture Studies|June 17, 2022
Structure analysis and quality evaluation of plant-based meat analogsJialing Fu, Cuixia Sun, Yuyang Chang, et al.Journal of Texture Studies|March 30, 2021
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal modelChristopher J Mayerl, Chloe E Edmonds, Francois D H Gould, et al.Journal of Texture Studies|August 18, 2020
Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriersWahab Ali Khan, Masood Sadiq Butt, Imran Pasha, et al.Journal of Texture Studies|April 18, 2021
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?María Luisa Castelló, Andrea Echevarrías, Susana Rubio-Arraez, et al.Journal of Texture Studies|September 23, 2022
Effect of food portion on masticatory parameters in 8- to 10-year-old childrenRoberto S Gómez-Zúñiga, Ana WintergerstPageof 73