Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12860
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2024 AND VI 55 AND IP 4
Results: 18
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Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12863
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- Article
3
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12862
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- Article
4
Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12861
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- Article
5
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12859
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- Article
6
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12858
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- Article
7
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12857
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- Article
8
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12856
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- Article
9
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12855
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- Article
10
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12854
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- Article
11
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12853
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- Article
12
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12852
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- Article
13
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12851
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- Article
14
Issue Information.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12771
- Publication type:
- Article
15
A review of assessment methods for measuring individual differences in oral somatosensory perception.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12849
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- Article
16
Oral size perception and texture preferences for particle‐containing foods in children aged 5–12.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12848
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- Publication type:
- Article
17
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12845
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- Publication type:
- Article
18
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12850
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- Publication type:
- Article