Journal Of Texture Studies高引用文章

• Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

  引用次数：19

• Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

  引用次数：16

• Perception and measurement of food texture: Solid foods

  引用次数：12

• Effects of whey and soy protein addition on bread rheological property of wheat flour

  引用次数：11

• Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

  引用次数：10

• Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

  引用次数：9

• Clinical applications of IDDSI framework for texture recommendation for dysphagia patients

  引用次数：8

• Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures

  引用次数：7

• Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi

  引用次数：7

• Identification of a melting type variant among peach (P-persica L. Batsch) fruit textures by a digital penetrometer

  引用次数：6