A rapid method to evaluate the chocolate smoothness based on the tribological measurement.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 882, doi. 10.1111/jtxs.12562
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 2020 AND VI 51 AND IP 6
Results: 14
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Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 968, doi. 10.1111/jtxs.12556
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- Publication type:
- Article
3
Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 955, doi. 10.1111/jtxs.12555
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- Publication type:
- Article
4
Application of soymilk skin as sausage wrapping for improving lipid oxidation.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 948, doi. 10.1111/jtxs.12554
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- Publication type:
- Article
5
Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 937, doi. 10.1111/jtxs.12553
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- Publication type:
- Article
6
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 925, doi. 10.1111/jtxs.12552
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- Publication type:
- Article
7
Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 870, doi. 10.1111/jtxs.12551
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- Publication type:
- Article
8
Can we understand food oral processing using Kano model? Case study with confectionery products.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 861, doi. 10.1111/jtxs.12550
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- Publication type:
- Article
9
Determination of textural deterioration in fish meat processed with electrospun nanofibers.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 917, doi. 10.1111/jtxs.12548
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- Publication type:
- Article
10
Understanding consumer perception of deep‐fried battered and breaded coatings.
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- Journal of Texture Studies, 2020, v. 51, n. 6, p. 891, doi. 10.1111/jtxs.12546
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- Article
11
Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 852, doi. 10.1111/jtxs.12545
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- Publication type:
- Article
12
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 909, doi. 10.1111/jtxs.12544
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- Publication type:
- Article
13
Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 902, doi. 10.1111/jtxs.12542
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- Publication type:
- Article
14
Issue Information.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 6, p. 849, doi. 10.1111/jtxs.12437
- Publication type:
- Article