Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 3, p. 444, doi. 10.1111/jtxs.12503
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2020 AND VI 51 AND IP 3
Results: 16
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The effect of gelatin and thymol‐loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack bar.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 501, doi. 10.1111/jtxs.12511
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- Article
3
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 488, doi. 10.1111/jtxs.12508
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- Article
4
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 521, doi. 10.1111/jtxs.12506
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- Article
5
Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 426, doi. 10.1111/jtxs.12505
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- Article
6
Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 412, doi. 10.1111/jtxs.12504
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- Article
7
Perception of creaminess in foods.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 375, doi. 10.1111/jtxs.12509
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- Article
8
Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.).
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 475, doi. 10.1111/jtxs.12500
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- Article
9
Food‐texture dimensions expressed by Japanese onomatopoeic words.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 398, doi. 10.1111/jtxs.12499
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- Article
10
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 542, doi. 10.1111/jtxs.12498
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- Article
11
Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 453, doi. 10.1111/jtxs.12497
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- Article
12
Physical and viscoelastic properties of carrots during drying.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 532, doi. 10.1111/jtxs.12496
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- Article
13
Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 511, doi. 10.1111/jtxs.12495
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- Article
14
A pseudo‐mastication sound presentation device to improve the texture of nursing care foods.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 389, doi. 10.1111/jtxs.12490
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- Article
15
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 464, doi. 10.1111/jtxs.12489
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- Article
16
Issue Information.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 3, p. 371, doi. 10.1111/jtxs.12422
- Publication type:
- Article