Works matching IS 00224901 AND DT 2018 AND VI 49 AND IP 3

Results: 14

Cover Image, Volume 49, Issue 3.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. i, doi. 10.1111/jtxs.12340

By:

Botinestean, Cristina;
Gomez, Carolina;
Nian, Yingqun;
Auty, Mark A. E.;
Kerry, Joseph P.;
Hamill, Ruth M.

Publication type:

Article

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.

Published in:: Journal of Texture Studies, 2018, v. 49, n. 3, p. 348, doi. 10.1111/jtxs.12336
Publication type:: Article

Rheological characterization of thickened protein‐based beverages under different food thickeners and setting times.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 293, doi. 10.1111/jtxs.12332

By:

Kim, Chong‐Yun;
Yoo, Byoungseung

Publication type:

Article

Issue Information.

Published in:: Journal of Texture Studies, 2018, v. 49, n. 3, p. 247, doi. 10.1111/jtxs.12291
Publication type:: Article

The influence of tongue strength on oral viscosity discrimination acuity.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 249, doi. 10.1111/jtxs.12318

By:

Steele, Catriona M.

Publication type:

Article

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 300, doi. 10.1111/jtxs.12300

By:

Wang, Wenhang;
Wang, Xiao;
Zhao, Wenping;
Gao, Guixian;
Zhang, Xiaowei;
Wang, Yabin;
Wang, Yanan

Publication type:

Article

Comparison of physical chewing measures to consumer typed Mouth Behavior.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 262, doi. 10.1111/jtxs.12328

By:

Wilson, Arran;
Jeltema, Melissa;
Morgenstern, Marco P.;
Motoi, Lidia;
Kim, Esther;
Hedderley, Duncan

Publication type:

Article

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 339, doi. 10.1111/jtxs.12308

By:

Rakita, Slađana;
Dokić, Ljubica;
Dapčević Hadnađev, Tamara;
Hadnađev, Miroslav;
Torbica, Aleksandra

Publication type:

Article

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 274, doi. 10.1111/jtxs.12307

By:

Ng, Sophia Bao Xian;
Nguyen, Phuong T. M.;
Bhandari, Bhesh;
Prakash, Sangeeta

Publication type:

Article

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 256, doi. 10.1111/jtxs.12305

By:

Botinestean, Cristina;
Gomez, Carolina;
Nian, Yingqun;
Auty, Mark A. E.;
Kerry, Joseph P.;
Hamill, Ruth M.

Publication type:

Article

Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 286, doi. 10.1111/jtxs.12304

By:

Wagener, Emily A.;
Kerr, William L.

Publication type:

Article

Effect of crumb cellular structure characterized by image analysis on cake softness.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 328, doi. 10.1111/jtxs.12303

By:

Dewaest, Marine;
Villemejane, Cindy;
Berland, Sophie;
Neron, Stéphane;
Clement, Jérôme;
Verel, Aliette;
Michon, Camille

Publication type:

Article

Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 320, doi. 10.1111/jtxs.12302

By:

Shahsavani Mojarrad, Lida;
Rafe, Ali

Publication type:

Article

The effect of storage temperature on blue cheese mechanical properties.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 309, doi. 10.1111/jtxs.12301

By:

Joyner (Melito), Helen S.;
Francis, Dorothy;
Luzzi, Brooke;
Johnson, John R.

Publication type:

Article