Perspective on oral processing of plant‐based beverages.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12846
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 2024 AND VI 55 AND IP 3
Results: 7
1
2
Various factors affecting the gel properties of surimi: A review.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12847
- By:
- Publication type:
- Article
3
Comparing the sensory properties of commercially available animal and plant‐based burgers.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12838
- By:
- Publication type:
- Article
4
Study on the evaluation method of cigarette astringency in the simulated oral environment.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12837
- By:
- Publication type:
- Article
5
Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12836
- By:
- Publication type:
- Article
6
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12835
- By:
- Publication type:
- Article
7
Issue Information.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12770
- Publication type:
- Article