Is food preference innate instinct driven or human's free will?
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12822
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Works matching IS 00224901 AND DT 2024 AND VI 55 AND IP 1
Results: 24
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Improving the swallowability of representative foods for the elderly and people with dysphagia.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12821
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- Article
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New insight in characterization of red wine astringency using soft tribology method.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12820
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Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12819
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- Article
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Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12818
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- Article
6
Prediction of viscoelastic properties of peanut‐based 3D printable food ink.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12817
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- Article
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A quantitative information measure applied to texture perception attributes during mastication.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12816
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- Article
8
A review on stringiness property of cheese and the measuring technique.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12815
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Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12814
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10
Methodological approaches to assess tactile sensitivity in the food context—A scoping review.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12813
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11
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12812
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12
3D printed meat and the fundamental aspects affecting printability.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12805
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13
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12810
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14
Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12809
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- Article
15
Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12808
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16
Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12807
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Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12811
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18
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12806
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19
Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12804
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20
Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12803
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21
Rheology of liquid foods under shear flow conditions: Recently used models.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12802
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22
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12801
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23
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12800
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24
Issue Information.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12768
- Publication type:
- Article