A Review of Processing Techniques and Rheological Properties of Yogurts.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70006
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 2025 AND VI 56 AND IP 1
Results: 7
1
2
Correction to "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, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70005
- Publication type:
- Article
3
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70004
- By:
- Publication type:
- Article
4
Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force–Displacement Curves.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70003
- By:
- Publication type:
- Article
5
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70002
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- Publication type:
- Article
6
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70001
- By:
- Publication type:
- Article
7
Issue Information.
- Published in:
- Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.12839
- Publication type:
- Article