Acid induced gelation behavior of skim milk concentrated by membrane filtration.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 101, doi. 10.1111/jtxs.12492
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2020 AND VI 51 AND IP 1
Results: 18
1
2
From tastes good to mouth‐feels good: A remark for the 50 years success of the Journal of Texture Studies.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 5, doi. 10.1111/jtxs.12507
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- Article
3
The texture and taste of food in the brain.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 23, doi. 10.1111/jtxs.12488
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- Article
4
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 134, doi. 10.1111/jtxs.12486
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- Article
5
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0).
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 195, doi. 10.1111/jtxs.12481
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- Article
6
Consumer textural food perception over time based on Mouth Behavior.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 185, doi. 10.1111/jtxs.12479
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- Article
7
Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 144, doi. 10.1111/jtxs.12478
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- Article
8
Optimizing a determination of chewing efficiency using a solid test food.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 169, doi. 10.1111/jtxs.12477
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- Article
9
The impact of modification techniques on the rheological properties of dysphagia foods and liquids.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 154, doi. 10.1111/jtxs.12476
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- Article
10
Viscosity drives texture perception of protein beverages more than hydrocolloid type.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 78, doi. 10.1111/jtxs.12471
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- Article
11
Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 56, doi. 10.1111/jtxs.12462
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- Article
12
The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 92, doi. 10.1111/jtxs.12461
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- Article
13
Shear and extensional rheology of acid milk gel suspensions with varying ropiness.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 111, doi. 10.1111/jtxs.12458
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- Article
14
Tribology and its growing use toward the study of food oral processing and sensory perception.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 7, doi. 10.1111/jtxs.12452
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- Article
15
A review of the rheological properties of dilute and concentrated food emulsions.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 45, doi. 10.1111/jtxs.12444
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- Article
16
Understanding the crispy–crunchy texture of raw red pepper and its change with storage time.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 120, doi. 10.1111/jtxs.12443
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- Article
17
Issue Information.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 1, doi. 10.1111/jtxs.12412
- Publication type:
- Article
18
The role of saliva in oral processing: Reconsidering the breakdown path paradigm.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 67, doi. 10.1111/jtxs.12411
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- Publication type:
- Article