Works matching IS 00224901 AND DT 2018 AND VI 49 AND IP 3
Results: 14
Rheological characterization of thickened protein‐based beverages under different food thickeners and setting times.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 293, doi. 10.1111/jtxs.12332
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- Article
Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 339, doi. 10.1111/jtxs.12308
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Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 256, doi. 10.1111/jtxs.12305
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- Article
Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 286, doi. 10.1111/jtxs.12304
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- Article
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 274, doi. 10.1111/jtxs.12307
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- Article
Cover Image, Volume 49, Issue 3.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. i, doi. 10.1111/jtxs.12340
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- Article
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 348, doi. 10.1111/jtxs.12336
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- Article
Comparison of physical chewing measures to consumer typed Mouth Behavior.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 262, doi. 10.1111/jtxs.12328
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The influence of tongue strength on oral viscosity discrimination acuity.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 249, doi. 10.1111/jtxs.12318
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- Article
Effect of crumb cellular structure characterized by image analysis on cake softness.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 328, doi. 10.1111/jtxs.12303
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- Article
Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 320, doi. 10.1111/jtxs.12302
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- Article
The effect of storage temperature on blue cheese mechanical properties.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 309, doi. 10.1111/jtxs.12301
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- Article
Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 300, doi. 10.1111/jtxs.12300
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- Article
Issue Information.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 3, p. 247, doi. 10.1111/jtxs.12291
- Publication type:
- Article