Cover Image, Volume 50, Issue 6.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. i, doi. 10.1111/jtxs.12502
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2019 AND VI 50 AND IP 6
Results: 15
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The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 571, doi. 10.1111/jtxs.12466
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- Article
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Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 564, doi. 10.1111/jtxs.12465
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- Article
4
Functionality of strawberry powder on frozen dairy desserts.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 556, doi. 10.1111/jtxs.12464
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- Article
5
Impact of formulation on high‐protein bar rheological and wear behaviors.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 445, doi. 10.1111/jtxs.12455
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- Article
6
Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 539, doi. 10.1111/jtxs.12460
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- Article
7
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 520, doi. 10.1111/jtxs.12459
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- Article
8
Structural changes and stress relaxation behavior of κ‐carrageenan cold‐processed gels: Effects of ultrasonication time and power.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 465, doi. 10.1111/jtxs.12457
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- Article
9
Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 456, doi. 10.1111/jtxs.12456
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- Article
10
Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 547, doi. 10.1111/jtxs.12463
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- Article
11
Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 508, doi. 10.1111/jtxs.12454
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- Article
12
Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 493, doi. 10.1111/jtxs.12453
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13
Issue Information.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 443, doi. 10.1111/jtxs.12347
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- Article
14
The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 474, doi. 10.1111/jtxs.12448
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- Article
15
Type of starter culture influences on structural and sensorial properties of low protein fermented gels.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 482, doi. 10.1111/jtxs.12449
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- Article