Journal of texture studies

Keyphrases

Publications

2023

Yu Liu, Liu Yang, Sheng-Ming Zhao, Yanyan Zhao, Zhuang-Li Kang, Mingming Zhu, Hongju He, Hanjun Ma
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. Journal of texture studies (2023)
Gayatri Mishra, Prashant Sahni, Pandiselvam R, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Emerging nondestructive techniques to quantify the textural properties of food: A state-of-art review. Journal of texture studies (2023)
Yu Liu, Liu Yang, Sheng-Ming Zhao, Yanyan Zhao, Zhuang-Li Kang, Mingming Zhu, Hongju He, Hanjun Ma
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. Journal of texture studies (2023)
Ganesh Shelke, Vikram Kad, Pandiselvam R, Govind Yenge, Sudama Kakade, Shivani Desai, Ritu Kukde, Punit Singh
Physical and functional stability of spray-dried jamun (Syzygium cumini L) juice powder produced with different carrier agents. Journal of texture studies (2023)
Thuy T Frakking, Chelsea Whillans, Caitlin Rogash, Michael David
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties. Journal of texture studies (2023)
Kelly Guedes de Oliveira Scudine, Kizzy Nascimento de Moraes, Sania Aparecida Miyagui, Elsa Lamy, Mariana Fernandes Lopes, Maribel Hilasaca Mamani, Paula Midori Castelo
Understanding the relationship between orofacial structures and feeding habits of preschoolers: a multivariate analysis. Journal of texture studies (2023)
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, Christopher Ritchie, Taylor K McDowell, Judith Lowe, Laurel Ettinger, Matthew B McSweeney
Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply. Journal of texture studies (2023)
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Bread-making properties of different pulse flours in composites with refined wheat flour. Journal of texture studies (2023)
Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
Gayatri Mishra, Prashant Sahni, Pandiselvam R, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Emerging Non-destructive Techniques to Quantify the Textural Properties of Food: A State-of-Art Review. Journal of texture studies (2023)
Shan Shang, Ying Liu, Pengfei Jiang, Yueyue Wang, Baoshang Fu, Libo Qi
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and 3D-printing properties. Journal of texture studies (2023)
Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva. Journal of texture studies (2023)
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Alexander Henrich, Thomas Becker, Mario Jekle
Multi-scale dough adhesion analysis: relation between laboratory scale, pilot scale and human sensory. Journal of texture studies (2023)
Thuy T Frakking, Chelsea Whillans, Caitlin Rogash, Michael David
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties. Journal of texture studies (2023)
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Bread-making properties of different pulse flours in composites with refined wheat flour. Journal of texture studies (2023)
Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
İzlem Cansu Taşoyan, Elif Turabi Yolaçaner, Mecit Halil Öztop
Physical characterization of chocolates prepared with various soybean and milk powders. Journal of texture studies (2023)
Geunhyuk Yang, Sungmin Jeong, Suyoung Lee
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system. Journal of texture studies (2023)
Yu Liu, Yizhen Huang, Lin Zhang, Shengjie Li, Qiaofen Cheng, Beiwei Zhu, Xiu-Ping Dong
Effects of pork fat and linseed oil as additives on gel quality of fish cake. Journal of texture studies (2023)
Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis
Capturing the Onset of Oral Processing: Merging of a Model Food Emulsion Drop with Saliva. Journal of texture studies (2023)
Qinming Sun, Xiuzhi Luo, Ke He, Bowen Jing, Xiuying Tang
Assessment of kiwifruit firmness by using airflow and laser technique. Journal of texture studies (2023)
Shuhan Feng, Jianyong Yi, Xinye Wu, Youchuan Ma, Jinfeng Bi
Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples. Journal of texture studies (2023)
Diego Archaina, Facundo Pieniazek, Valeria Messina, Daniela Salvatori, Carolina Schebor
Different methods for textural evaluation of freeze-dried candies during storage. Journal of texture studies (2023)
Kelly Guedes Oliveira de Scudine, Kizzy Nascimento de Moraes, Sania Aparecida Miyagui, Elsa Lamy, Mariana Fernandes Lopes, Maribel Hilasaca Mamani, Paula Midori Castelo
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysis. Journal of texture studies (2023)
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, O J Sujayasree, Sudhir Kumar Pasupuleti, Pandiselvam R
Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. Journal of texture studies (2023)
Cong Min, Chong Zhang, Huayin Pu, Hongliang Li, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L Xiong
pH-shifting alters textural, thermal and microstructural properties of mung bean starch-flaxseed protein composite gels. Journal of texture studies (2023)
Xiangjun Li, Xiang Liu, Keqiang Lai, Yuxia Fan, Yongle Liu, Yifen Wang, Yiqun Huang
Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels. Journal of texture studies (2023)
Mahdieh Zare, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini
Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels. Journal of texture studies (2023)
María S Varela, María A Palacio, Alba S Navarro, Diego Karim Yamul
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition. Journal of texture studies (2023)
Shan Shang, Ying Liu, Pengfei Jiang, Yueyue Wang, Baoshang Fu, Libo Qi
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and three-dimensional-printing properties. Journal of texture studies (2023)
Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
Cong Min, Chong Zhang, Huayin Pu, Hongliang Li, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L Xiong
pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels. Journal of texture studies (2023)
Qianqian Du, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Shuhan Feng, Youchuan Ma
The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel. Journal of texture studies (2023)
Qinming Sun, Xiuzhi Luo, Ke He, Bowen Jing, Xiuying Tang
Assessment of kiwifruit firmness by using airflow and laser technique. Journal of texture studies (2023)
Yuan-Hui Wang, Ya-Ru Zhang, Lin Qiao, Wei-Min Guo, Yue-Ying Yang, Fei Xu
Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles. Journal of texture studies (2023)
Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Mihaela Mihnea
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers. Journal of texture studies (2023)
Toshitaka Yasuda, Kenji Shimokasa
Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor. Journal of texture studies (2023)
James Makame, Henriette de Kock, Naushad M Emmambux
Nutrient density and oral processing properties of common commercial complementary porridge samples used in Southern Africa: effect on energy and protein intakes among children aged 6-24 months. Journal of texture studies (2023)
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Rita Laukemper, Alexander Henrich, Thomas Becker, Mario Jekle
Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory. Journal of texture studies (2023)
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, O J Sujayasree, Sudhir Kumar Pasupuleti, Pandiselvam R
Impact of Emerging Food Processing Technologies on Structural and Functional Modification of Proteins in Plant-Based Meat Alternatives: An Updated Review. Journal of texture studies (2023)
Jingjing Liu, Shixin Yu, Xiaoyan Zhao, Xiaojun Sun, Qi Meng, Shikun Liu, Yifei Xu, Chuang Lv, Jiangyong Li
Resolution enhancement of tongue tactile image based on deconvolution neural network. Journal of texture studies (2023)
Jovan Ilic, Ilija Djekic, Igor Tomasevic, Marco van den Berg, Filip Oosterlinck
Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. Journal of texture studies (2023)
Thuy T Frakking, Chelsea Whillans, Caitlin Rogash, Michael David
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties. Journal of texture studies (2023)
Qian Zhong, Yudong Wang, Yuxin Tian, Yang Zhuang, Hong Yang
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel. Journal of texture studies (2023)
Imen Boudina, Michèle Delalonde, Laurène Koegel, Isabelle Maraval, Nelly Forestier-Chiron, Romain Domingo, Julien Ricci, Tahmer Sharkawi, Eric Rondet
Mechanical approach for the evaluation of the crispiness of food granular products. Journal of texture studies (2023)
Yi-Zhen Huang, Yu Liu, Xi-Liang Yu, Ke Li, Guo-Dong Li, Bei-Wei Zhu, Xiu-Ping Dong
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods. Journal of texture studies (2023)
Guilherme Simoes Alves Pinto, Pawan Singh Takhar
Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature. Journal of texture studies (2023)
Jashandeep Kaur, Baljit Singh, Arashdeep Singh, Savita Sharma, Mohd Kashif Kidwai
Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks. Journal of texture studies (2023)
Yuwei Du, Tiantian Tang, Min Zhang, Arun S Mujumdar, Pattarapon Phuhongsung, Dongxing Yu
Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time. Journal of texture studies (2023)

volume 54, number 3, 2023

Xiaonan Sui
Structural analysis and texture study of plant-based (meat) products. Journal of texture studies 54 (3) (2023)