Journal of texture studies

Keyphrases

Publications

volume 55, number 1, 2024

Weiyue Shi, Thomas Eidenberger
Is food preference innate instinct driven or human's free will? Journal of texture studies 55 (1) (2024)

volume 55, number 2, 2024

Catriona Margaret Steele, Qian Liu, Haakon MacCallum, Melanie Peladeau-Pigeon, Jianshe Chen, Ben Hanson, Jan Vanderwegen, Peter Lam
Validation of the IDDSI funnel for liquid flow testing. Journal of texture studies 55 (2) (2024)
Manuela Ihrke, A Beck, D Mürbe, Linda Josephine Voss
IDDSI-compliant recipes containing oral contrast agents for radiological dysphagia diagnostics. Journal of texture studies 55 (2) (2024)
Berkay Berk, Sumeyye Cosar, Bekir G Mazı, Mecit H Oztop
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer. Journal of texture studies 55 (2) (2024)
Paulina Terrazas-Avila, Heidi M Palma-Rodríguez, Ricardo O Navarro-Cortez, Juan P Hernández-Uribe, Javier Piloni-Martini, Apolonio Vargas-Torres
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate. Journal of texture studies 55 (2) (2024)
Meilin Xian, Jinfeng Bi, Lina Hu, Yitong Xie, Yinuo Zhao, Xin Jin
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties. Journal of texture studies 55 (2) (2024)
Chengkai Zhu, Xinnan Hu, Xiwu Jia, Zhili Ji, Zhan Wang, Wangyang Shen
Correlation between acoustic characteristics and sensory evaluation of puffed-grain food based on energy analysis. Journal of texture studies 55 (2) (2024)
Maria Tecuanhuey, Alicia Girardi, Lucia Corrà, Josep Busom Descarrega, Laurent Sagalowicz, Marine Devezeaux de Lavergne
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology. Journal of texture studies 55 (2) (2024)
Wenjiao Li, Qi Zhao, Qian Mao
Effect of modifying pumpkin preparation on oral processing of breads. Journal of texture studies 55 (2) (2024)
Evdoxia Asimakopoulou, Thomas Goudoulas, Ioannis I Andreadis, Dimitrios G Fatouros, Mehraj Ahmad, Chrisi Vasiliadou, Athina Theocharidou, Christos Ritzoulis
Analytical rheology as a tool for the structural investigation of citrus pectin. Journal of texture studies 55 (2) (2024)
Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
Sensory properties of thickened and protein-enriched plant-based frozen desserts. Journal of texture studies 55 (2) (2024)
Yaojia Li, Haitao Zheng, Yajing Qi, Jawad Ashraf, Shuyun Zhu, Bin Xu
Folding during sheeting improved qualities of dried noodles through gluten network proteins. Journal of texture studies 55 (2) (2024)
Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods. Journal of texture studies 55 (2) (2024)

volume 55, number 3, 2024

Gintu Sara George, Craig J Fleming, Rituja Upadhyay
Perspective on oral processing of plant-based beverages. Journal of texture studies 55 (3) (2024)
Gintu Sara George, Craig J Fleming, Rituja Upadhyay
Perspective on oral processing of plant-based beverages. Journal of texture studies 55 (3) (2024)
Dongfei Xie, Yu Tang, Gua Dong
Various factors affecting the gel properties of surimi: A review. Journal of texture studies 55 (3) (2024)
Rebecca A Forster, Emma Hassall, Louwrens C Hoffman, Stefan K Baier, Jason R Stokes, Heather Eunice Smyth
Comparing the sensory properties of commercially available animal and plant-based burgers. Journal of texture studies 55 (3) (2024)
Xiaofei Song, Shanhua Qian, Hui Li, Yujun Shen, Da Bian, Kai Shan, Jingquan Shi
Study on the evaluation method of cigarette astringency in the simulated oral environment. Journal of texture studies 55 (3) (2024)
Xiaoqian Zhou, Jin Chen, Haitao Zheng, Di An, Mohammed Obadi, Bin Xu
Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective. Journal of texture studies 55 (3) (2024)
Xiaoyan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Zhou, Bao-Cai Xu
Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation. Journal of texture studies 55 (3) (2024)

volume 55, number 4, 2024

Andrés Viadel, Laura Laguna, Amparo Tarrega
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development. Journal of texture studies 55 (4) (2024)
Anaïs Lavoisier, Tino Jamme, Florence Rousseau, Martine Morzel
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream. Journal of texture studies 55 (4) (2024)
Thales Leandro Coutinho de Oliveira, Marcelo Stefanini Tanaka, Jeferson Leandro Rezende, Lorena Mendes Rodrigues, Alcinéia de Lemos Sousa Ramos, Eduardo Mendes Ramos
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks. Journal of texture studies 55 (4) (2024)
Gurpreet Singh, Baljit Singh, Arashdeep Singh
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean. Journal of texture studies 55 (4) (2024)
Ching Yue Chow, Anne C Bech, Annemarie Olsen, Russell S J Keast, Catherine Georgina Russell, Wender L P Bredie
Oral size perception and texture preferences for particle-containing foods in children aged 5-12. Journal of texture studies 55 (4) (2024)
Scott C Hutchings, Renna Alfante, Noby Jacob, Simon M Loveday
Dairy versus non-dairy cheese texture: Sensory and instrumental contrasts. Journal of texture studies 55 (4) (2024)
Bin Luo, Lin Chen, Jiaqi Peng, Jianxia Sun
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels. Journal of texture studies 55 (4) (2024)
Laura Principato, Daniele Carullo, Alice Gruppi, Milena Lambri, Andrea Bassani, Giorgia Spigno
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads. Journal of texture studies 55 (4) (2024)
Akapong Kongjaroen, Chaiwut Gamonpilas, Pawadee Methacanon
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids. Journal of texture studies 55 (4) (2024)
Aurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, Héctor Bernardo Escalona-Buendía, Patricia Severiano-Pérez
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations. Journal of texture studies 55 (4) (2024)
Pakanun Charoensri, Sam Aspinall, Fang Liu, Kongkarn Kijroongrojana
Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia. Journal of texture studies 55 (4) (2024)
Jung Sun Hong, Mi-Ran Kim, Yoo Jeong Choi, In-Young Lee, Yong Gi Chun, Hae Won Jang, Bum-Keun Kim
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters. Journal of texture studies 55 (4) (2024)
Ying Liu, Jun Yang, Zhiguo Li, Fideline Tchuenbou-Magaia, Yande Liu
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse. Journal of texture studies 55 (4) (2024)
X Yang, A Saunders, M S Mohan
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market. Journal of texture studies 55 (4) (2024)
Ching Yue Chow, Anne C Bech, Annemarie Olsen, Russell S J Keast, Catherine Georgina Russell, Wender L P Bredie
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children. Journal of texture studies 55 (4) (2024)
Masud Alam, Basharat Nabi Dar, Vikas Nanda
Hydrocolloid-based fruit fillings: A comprehensive review on formulation, techno-functional properties, synergistic mechanisms, and applications. Journal of texture studies 55 (4) (2024)
Reisya Rizki Riantiningtyas, Anestis Dougkas, Camille Kwiecien, Florence Carrouel, Agnès Giboreau, Wender L P Bredie
A review of assessment methods for measuring individual differences in oral somatosensory perception. Journal of texture studies 55 (4) (2024)

volume 55, number 5, 2024

Yifei Guo, Qi Zhao, Tiejing Li, Qian Mao
Masticatory simulators based on oral physiology in food research: A systematic review. Journal of texture studies 55 (5) (2024)
Hector Lopez-Moreno, Matthew Phillips, Luis Diaz-Garcia, Maria Torres-Meraz, Diego Jarquin, Jenyne Loarca, Shinya Ikeda, Lara Giongo, Edward Grygleski, Massimo Iorizzo, Juan Zalapa
Multiparametric Cranberry (Vaccinium macrocarpon Ait.) Fruit Textural Trait Development for Harvest and Postharvest Evaluation in Representative Cultivars. Journal of texture studies 55 (5) (2024)
Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Julio Enrique Oney-Montalvo, Luis Alfonso Can-Herrera, Rosa Isela Castillo-Zamudio, Juan Cristóbal Hernández-Arzaba, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Jasiel Valdivia-Sánchez, Norma Leticia Hernández-Chaparro, Emmanuel de Jesús Ramírez-Rivera
Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes. Journal of texture studies 55 (5) (2024)
Franco Darío Della Fontana, Agustina Marcela Lotufo Haddad, María Cristina Goldner
Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization. Journal of texture studies 55 (5) (2024)

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)
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)
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)
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)
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)
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)

volume 54, number 3, 2023

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