Journal Of Texture Studies

A cluster analysis of the relationship between sucking habits, consistency of food ingested, and taste sensitivity in children

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes

Hydrocolloid clustering based on their rheological properties

Appearance and characterization of fruit image textures for quality sorting using wavelet transform and genetic algorithms

Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods

Effect of gellan gum on functional properties of low-fat chicken meat batters

Understanding and predicting sensory crispness of deep-fried battered and breaded coatings