Found: 7
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Comparing the sensory properties of commercially available animal and plant‐based burgers.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12838
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- Publication type:
- Article
Perspective on oral processing of plant‐based beverages.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12846
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- Publication type:
- Article
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.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12835
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- Publication type:
- Article
Study on the evaluation method of cigarette astringency in the simulated oral environment.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12837
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- Publication type:
- Article
Various factors affecting the gel properties of surimi: A review.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12847
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- Publication type:
- Article
Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12836
- By:
- Publication type:
- Article
Issue Information.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12770
- Publication type:
- Article