Journal of Texture Studies

Article	Citations
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	80
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	70
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	41
Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)	39
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	32
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	29
Ultrasound‐assisted modification of gelation properties of proteins: A review	28
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	24
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	23
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Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	21
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	21
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	20
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	20
Formation of texture quality of raspberry snack under microwave puffing	20
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	20
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols	19
Issue Information	19
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	18
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	18
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	18
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	17
Various factors affecting the gel properties of surimi: A review	17
Bread‐making properties of different pulse flours in composites with refined wheat flour	17
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	17

Mechanical properties of gellan gum beads prepared with potassium or calcium ions	17
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Issue Information	16
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	16
Orofacial functions and oral health: An analysis on children aged 5–8 years old	15
Physical characterization of chocolates prepared with various soybean and milk powders	15
Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	15
Prediction of viscoelastic properties of peanut‐based 3D printable food ink	15
Bolus rheology of texture adjusted food—Effect of age	14
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	13
Elasto‐Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches	13
Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying	13
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis	13
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	12
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	12
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	12
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	12
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation	11
Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique	11
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Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	11
A Review of Processing Techniques and Rheological Properties of Yogurts	11
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers	11
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	10
Structure analysis and quality evaluation of plant‐based meat analogs	10
3D printed meat and the fundamental aspects affecting printability	10
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	10
Assessment of kiwifruit firmness by using airflow and laser technique	10
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	10
A review of assessment methods for measuring individual differences in oral somatosensory perception	9
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Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator	9
Issue Information	9
Effects of Reduced‐Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior	9
The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	8
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	8
Folding during sheeting improved qualities of dried noodles through gluten network proteins	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	7
Validation of the IDDSI funnel for liquid flow testing	7
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	7
Issue Information	7
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	7
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	7
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	7
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	7
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	7
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	7
Children who have more toothache‐related behaviors have worse masticatory performance	7
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7

Correlation between instrumental and sensory properties of texture‐modified carrot puree	6
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Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	6
Effect of caseinate salt addition on the structural characteristics of kefiran systems	6
Impact of different microwave treatments on food texture	6
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	6
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	6
Influence of milling methods on the flow properties of ivory teff flour	6
Issue Information	6
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Correction to “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food”	6
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	6
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	6
Structural analysis and texture study of plant‐based (meat) products	6
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	6
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	5
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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”	5
Development of a new bio‐microscope for 3D geometry characterization of fruit single cells	5
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	5
Issue Information	5
Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception	5
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Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels	5
Development of a simple evaluation instrument for liquid thickness measurement	5
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions	5
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression	5
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling	4
Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM‐DEM investigation for irrigation‐caused tomato cracking	4
Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties	4
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high‐moisture extrusion torque	4
Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate	4
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties	4
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study	4
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods	4
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	4
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method	4
Issue Information	4
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods	4
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Significance of milling methods on brown teff flour, dough, and bread properties	4
Is food preference innate instinct driven or human's free will?	4
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	4
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments	4
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology	4
Rice congee as an alternative to thickened liquids for patients with swallowing disorders	4
Bionic design of the oral swallowing in vitro and its application in the dysphagia	4
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	4
Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products	4
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry	4
Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources	4
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking	4
Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snack	4
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	4
Masticatory simulators based on oral physiology in food research: A systematic review	3
Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months	3
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	3
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Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles	3
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation	3
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean	3
Microstructural, Rheological, and Melting Behavior of Plant‐Based Frozen Desserts Produced From Soy and Pea Protein Isolates	3
Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols	3
Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types	3
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Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High‐Moisture Extrusion‐Cooking Extrudates	3
Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties	3
Oral size perception and texture preferences for particle‐containing foods in children aged 5–12	3
Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	3
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Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications	3
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts	3
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability	3
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Cover Image, Volume 55, Issue 5	2
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles	2
Improving the swallowability of representative foods for the elderly and people with dysphagia	2
Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation M	2

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods	2
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Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	2
Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6”	2
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters	2
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream	2
Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts	2
Development and application of specific questions to classify a child as food texture sensitive	2
IDDSI‐compliant recipes containing oral contrast agents for radiological dysphagia diagnostics	2
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Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network	2
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	2
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysis	2
Bread staling prediction with a multiobjective particle swarm optimization‐based bread constitutive modeling method	2
Stress‐relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature	2
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	2
Issue Information	2
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	2
Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis	2
Starch‐based noodles: Current technologies, properties, and challenges	2
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	2
A review on stringiness property of cheese and the measuring technique	2
Education for professionals in the management of patients with dysphagia	2
Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime	2
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How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments?	2
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	2
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	2
Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor	2
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse	2
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Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system	2