Visual assessment and rheological characterization of shape retention of products on a surface.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 5, p. 626, doi. 10.1111/jtxs.12783
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- Article
Works matching IS 00224901 AND DT 2023 AND VI 54 AND IP 5
Results: 16
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Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 659, doi. 10.1111/jtxs.12780
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- Article
3
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 775, doi. 10.1111/jtxs.12779
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- Article
4
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 763, doi. 10.1111/jtxs.12777
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- Article
5
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 646, doi. 10.1111/jtxs.12774
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- Article
6
Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 755, doi. 10.1111/jtxs.12767
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- Article
7
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 745, doi. 10.1111/jtxs.12766
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- Article
8
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 671, doi. 10.1111/jtxs.12765
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- Article
9
Mechanical approach for the evaluation of the crispiness of food granular products.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 633, doi. 10.1111/jtxs.12764
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- Article
10
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 736, doi. 10.1111/jtxs.12762
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- Article
11
Studying structural and rheological properties of alginate‐whey protein isolate cold‐set hybrid emulgels at various pH levels.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 720, doi. 10.1111/jtxs.12761
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- Article
12
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.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 706, doi. 10.1111/jtxs.12760
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- Article
13
Effects of pork fat and linseed oil as additives on gel quality of fish cake.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 693, doi. 10.1111/jtxs.12759
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- Article
14
Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 615, doi. 10.1111/jtxs.12756
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- Article
15
Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 681, doi. 10.1111/jtxs.12755
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16
Issue Information.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 5, p. 613, doi. 10.1111/jtxs.12690
- Publication type:
- Article