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Analytical rheology as a tool for the structural investigation of citrus pectin J. Texture Stud. (IF 3.2) Pub Date : 2024-03-16 Evdoxia Asimakopoulou, Thomas Goudoulas, Ioannis I. Andreadis, Dimitrios G. Fatouros, Mehraj Ahmad, Chrisi Vasiliadou, Athina Theocharidou, Christos Ritzoulis
Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear‐thinning, with solvent‐independent unified rheological profiles identifying three concentration regimes: 0.5%–1.5%, 2%–3%, and 3.5%–4%. These regimes, alongside Cox–Merz superpositions, outline the semi‐dilute (c*) and concentrated (c**)
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Effect of modifying pumpkin preparation on oral processing of breads J. Texture Stud. (IF 3.2) Pub Date : 2024-03-16 Wenjiao Li, Qi Zhao, Qian Mao
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Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods J. Texture Stud. (IF 3.2) Pub Date : 2024-03-08 Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu
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Sensory properties of thickened and protein‐enriched plant‐based frozen desserts J. Texture Stud. (IF 3.2) Pub Date : 2024-03-08 Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
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Is food preference innate instinct driven or human's free will? J. Texture Stud. (IF 3.2) Pub Date : 2024-02-17 Weiyue Shi, Thomas Eidenberger
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Improving the swallowability of representative foods for the elderly and people with dysphagia J. Texture Stud. (IF 3.2) Pub Date : 2024-02-05 Xingbang Qiu, Min Zhong, Wenhu Xu
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Evaluating the sensory properties of hybrid (meat and plant-based) burger patties J. Texture Stud. (IF 3.2) Pub Date : 2024-01-18 Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth
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Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt J. Texture Stud. (IF 3.2) Pub Date : 2023-12-13 Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu
As a by-product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant-based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic
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Prediction of viscoelastic properties of peanut-based 3D printable food ink J. Texture Stud. (IF 3.2) Pub Date : 2023-12-05 Amaresh Kadival, Jayeeta Mitra, Manish Kaushal, Rajendra Machavaram
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A quantitative information measure applied to texture perception attributes during mastication J. Texture Stud. (IF 3.2) Pub Date : 2023-12-04 Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden, Theo Odijk
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Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut J. Texture Stud. (IF 3.2) Pub Date : 2023-11-29 Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen
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Methodological approaches to assess tactile sensitivity in the food context—A scoping review J. Texture Stud. (IF 3.2) Pub Date : 2023-11-28 Martina Galler, Paula Varela
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A review on stringiness property of cheese and the measuring technique J. Texture Stud. (IF 3.2) Pub Date : 2023-11-20 Qai-Yeing Lim, Lai-Hoong Cheng
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Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement J. Texture Stud. (IF 3.2) Pub Date : 2023-11-20 Yanqiu Feng, Xinyao Zhu, Peng Wang, Xinglian Xu, Qian Xiao, Xuan Liu, Xianming Zeng, Tinghui Zhao
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Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation J. Texture Stud. (IF 3.2) Pub Date : 2023-11-15 Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li
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Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism J. Texture Stud. (IF 3.2) Pub Date : 2023-11-03 Xinyan Wang, Songyi Lin, Ruichun Wang, Junbo Chu, Liu Dong, Simin Zhang
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3D printed meat and the fundamental aspects affecting printability J. Texture Stud. (IF 3.2) Pub Date : 2023-11-05 Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa, Rituja Upadhyay
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Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles J. Texture Stud. (IF 3.2) Pub Date : 2023-11-05 Song Jiang, Congmei Xu, Yiyi Jiang, Bin Xu, Shuyi Liu
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Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin J. Texture Stud. (IF 3.2) Pub Date : 2023-10-25 Sara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, Shahla Shahriari
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Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process J. Texture Stud. (IF 3.2) Pub Date : 2023-10-24 Reina Kanda, Motoki Inoue, Tomoko Hisajima, Yoshio Toyama
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Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis J. Texture Stud. (IF 3.2) Pub Date : 2023-10-19 Yizhou Ma, Miek Schlangen, Jelle Potappel, Lu Zhang, Atze Jan van der Goot
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Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea) J. Texture Stud. (IF 3.2) Pub Date : 2023-10-19 Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
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Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties J. Texture Stud. (IF 3.2) Pub Date : 2023-10-05 Gülşah Çalışkan Koç, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Ravi Pandiselvam
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A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation J. Texture Stud. (IF 3.2) Pub Date : 2023-09-20 Zhaowei Cui, Hilbert W. van der Glas, Jianshe Chen
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Rheology of liquid foods under shear flow conditions: Recently used models J. Texture Stud. (IF 3.2) Pub Date : 2023-09-19 Laura Patricia Martínez-Padilla
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Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels J. Texture Stud. (IF 3.2) Pub Date : 2023-09-17 Sevim Dalabasmaz, Mehmet Erhan Melayim, Nevzat Konar
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Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds J. Texture Stud. (IF 3.2) Pub Date : 2023-09-17 Dominic Oppen, Jochen Weiss
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Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model J. Texture Stud. (IF 3.2) Pub Date : 2023-09-06 Stephen Howe, Kendall Steer, Maxwell Johnson, Khaled Adjerid, Chloe Edmonds, Rebecca German, Christopher Mayerl
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Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism J. Texture Stud. (IF 3.2) Pub Date : 2023-09-04 Yajing Qi, Jiahao Cheng, Yu Chen, Bin Xu
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Effect of caseinate salt addition on the structural characteristics of kefiran systems J. Texture Stud. (IF 3.2) Pub Date : 2023-08-30 S. Exarhopoulos, A. Goulas, G. Dimitreli, Stylianos N. Raphaelides
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Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry J. Texture Stud. (IF 3.2) Pub Date : 2023-08-22 Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker
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Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability J. Texture Stud. (IF 3.2) Pub Date : 2023-08-16 Mona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, Mohammad Ali Hesarinejad, Aldo Todaro, Katsuyoshi Nishinari
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Effects of different food hardness on cognitive inhibitory control function J. Texture Stud. (IF 3.2) Pub Date : 2023-08-09 Suzuha Kidoura, Yumeno Higuchi, Naoto Sato, Risa Santa, Mana Miyamoto, Kenichi Shibuya
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Texture term usage and hedonic ratings in two age-diverse cohorts of Americans J. Texture Stud. (IF 3.2) Pub Date : 2023-08-01 Kai Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes
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Classification of crispness of food materials by deep neural networks J. Texture Stud. (IF 3.2) Pub Date : 2023-08-01 Rafael Z. Lopes, Gustavo C. Dacanal
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Bolus rheology of texture adjusted food—Effect of age J. Texture Stud. (IF 3.2) Pub Date : 2023-07-18 Mats Stading, Ana Miljkovic, Johanna Andersson, Koichiro Matsuo
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Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat J. Texture Stud. (IF 3.2) Pub Date : 2023-07-06 Yan Zhang, Shengsheng Li, Lizhu Zhao
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Research on microstructural-mechanical and shearing properties of castor seed during mechanical extraction J. Texture Stud. (IF 3.2) Pub Date : 2023-07-05 Liu Yang, Bo Cui, Huan Chen, Yuchao Fan, Yonglin Zhang, Shaoyun Song, Qiang Yin, Gang Zhao, Zhiqiang Hao
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Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics J. Texture Stud. (IF 3.2) Pub Date : 2023-07-03 Qiuyue Hu, Fuhao Ma, Huamao Wei, Wenge Yang, Shanggui Deng, Xunxin Yu, Tao Huang
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Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying J. Texture Stud. (IF 3.2) Pub Date : 2023-07-03 Yumin Yang, Jinghu Yu, Xingyu Zhou, Shanhua Qian, Fangyong Zhu
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Dimensions of food texture: A conceptual discussion J. Texture Stud. (IF 3.2) Pub Date : 2023-06-29 Andrew Rosenthal, Jianshe Chen
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Extrudability of cookie batters evaluated with three measurement methods J. Texture Stud. (IF 3.2) Pub Date : 2023-06-23 Rachel De Souter, Dries Vandeweyer, Johan Claes
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Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders J. Texture Stud. (IF 3.2) Pub Date : 2023-06-20 Akapong Kongjaroen, Pawadee Methacanon, Chaiwut Gamonpilas
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Visual assessment and rheological characterization of shape retention of products on a surface J. Texture Stud. (IF 3.2) Pub Date : 2023-06-15 Mark Mintel, Jonghun Lee, Baran Teoman, Andrei Potanin
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Bread staling prediction with a multiobjective particle swarm optimization-based bread constitutive modeling method J. Texture Stud. (IF 3.2) Pub Date : 2023-06-11 Yusheng Zhang, Hui Yu, Haiyu Zhang, Xiuying Tang
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Structural analysis and texture study of plant-based (meat) products. J. Texture Stud. (IF 3.2) Pub Date : 2023-06-01 Xiaonan Sui
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Mechanical approach for the evaluation of the crispiness of food granular products J. Texture Stud. (IF 3.2) Pub Date : 2023-06-01 Imen Boudina, Michèle Delalonde, Laurène Koegel, Isabelle Maraval, Nelly Forestier-Chiron, Romain Domingo, Julien Ricci, Tahmer Sharkawi, Eric Rondet
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Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods J. Texture Stud. (IF 3.2) Pub Date : 2023-06-01 Yi-Zhen Huang, Yu Liu, Xi-Liang Yu, Ke Li, Guo-Dong Li, Bei-Wei Zhu, Xiu-Ping Dong
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Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature J. Texture Stud. (IF 3.2) Pub Date : 2023-05-30 Guilherme Simoes Alves Pinto, Pawan Singh Takhar
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Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples J. Texture Stud. (IF 3.2) Pub Date : 2023-05-29 Shuhan Feng, Jianyong Yi, Xinye Wu, Youchuan Ma, Jinfeng Bi
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Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea-based extruded snacks J. Texture Stud. (IF 3.2) Pub Date : 2023-05-28 Jashandeep Kaur, Baljit Singh, Arashdeep Singh, Savita Sharma, Mohd Kashif Kidwai
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Resolution enhancement of tongue tactile image based on deconvolution neural network J. Texture Stud. (IF 3.2) Pub Date : 2023-05-24 Jingjing Liu, Shixin Yu, Xiaoyan Zhao, Xiaojun Sun, Qi Meng, Shikun Liu, Yifei Xu, Chuang Lv, Jiangyong Li
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The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin–cellulose matrix cryogel J. Texture Stud. (IF 3.2) Pub Date : 2023-05-24 Qianqian Du, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Shuhan Feng, Youchuan Ma
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Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time J. Texture Stud. (IF 3.2) Pub Date : 2023-05-22 Yuwei Du, Tiantian Tang, Min Zhang, Arun S. Mujumdar, Pattarapon Phuhongsung, Dongxing Yu
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Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition J. Texture Stud. (IF 3.2) Pub Date : 2023-05-22 María S. Varela, María A. Palacio, Alba S. Navarro, Diego K. Yamul
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Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels J. Texture Stud. (IF 3.2) Pub Date : 2023-05-10 Xiangjun Li, Xiang Liu, Keqiang Lai, Yuxia Fan, Yongle Liu, Yifen Wang, Yiqun Huang
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Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system J. Texture Stud. (IF 3.2) Pub Date : 2023-05-09 Geunhyuk Yang, Sungmin Jeong, Suyong Lee
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Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor J. Texture Stud. (IF 3.2) Pub Date : 2023-05-05 Toshitaka Yasuda, Kenji Shimokasa
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Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva J. Texture Stud. (IF 3.2) Pub Date : 2023-05-03 Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis