期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (2)
Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (3)
The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. ......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (2)
Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (3)
Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from ......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (6)
The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using resp......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (5)
The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of whole-grain co......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (6)
In the current study, soybean aqueous extract (SAE)-based nanocomposite film was developed by incorporating cellulose nanofiber (CNF) at various conce......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (5)
In order to improve the stability of dough with soybean oil, this article explored the effect of soybean oil addition on the rheological characteristi......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (6)
The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, str......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (1)
The lubricities of glycerol solutions with different viscosities were investigated at various frictional pairs, speeds, and loads to explore the lubri......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (2)
The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mecha......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (4)
The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to ......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (4)
Dysphagia, the swallowing disorder, is a common disease among the elders and stroke patients. Therefore, based on the bionic swallowing device (BSD) i......
期刊： JOURNAL OF TEXTURE STUDIES, 2022; 53 (6)
The by-products obtained from orange and cucumber industries, such as pomace and peel, are usually discarded after primary processing. In this study, ......
