Works matching IS 00224901 AND DT 2024 AND VI 55 AND IP 6

Results: 8

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.70000

By:

Velopoulos, Ioannis;
Dimopoulou, Maria;
Chen, Jianshe;
Ritzoulis, Christos

Publication type:

Article

Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People‐Centric Approach.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12875

By:

Teoman, Baran;
Vandeven, Mark;
Esposito, Jonathan;
Dogo‐Isonagie, Cajetan;
Potanin, Andrei

Publication type:

Article

Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12874

By:

Pang, Zhihua;
Bourouis, Imane;
Li, Mengfei;
Chen, Cunshe;
Liu, Xinqi

Publication type:

Article

An Exploration Into the Measurement and Reporting of Food Firmness and Hardness.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12873

By:

Rosenthal, Andrew J.

Publication type:

Article

Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test Methods.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12872

By:

Villeneuve‐Rhéaume, Annie;
Gagnon, Cynthia;
Germain, Isabelle;
Côté, Claudia

Publication type:

Article

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12871

By:

Schochat, Philipp R.;
Lepp, Lina;
Karbstein, Heike P.;
Leister, Nico

Publication type:

Article

Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12870

By:

Zhou, Xiaorui;
Jiang, Ying;
Youssef, Mahmoud;
Teng, Yongxin;
Li, Jing;
Li, Bin;
Zhan, Fuchao

Publication type:

Article

Issue Information.

Published in:: Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12773
Publication type:: Article