Journal of Texture Studies

Article	Citations
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	71
Is food preference innate instinct driven or human's free will?	62
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	42
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	36
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese	36
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	34
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Effect of food portion on masticatory parameters in 8‐ to 10‐year‐old children	25
Cover Image, Volume 52, Issue 2	20
A review on stringiness property of cheese and the measuring technique	19
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	18
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study	18
Folding during sheeting improved qualities of dried noodles through gluten network proteins	18
Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts	18
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The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	15
Sum of variance for quantifying the variation of multiple sequential data for the crispness evaluation of chicken nugget	15
Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans	15
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties	15
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	15
Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network	14

Effects of different food hardness on cognitive inhibitory control function	14
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods	13
Microwave processing technology influences the functional and structural properties of fish gelatin	13
Different methods for textural evaluation of freeze‐dried candies during storage	13
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness	12
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	12
Understanding the effects of ultrasound processng on texture and rheological properties of food	12
Ultrasound‐assisted modification of gelation properties of proteins: A review	12
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	12
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	11
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology	11
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	11
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	11
IDDSI‐compliant recipes containing oral contrast agents for radiological dysphagia diagnostics	11
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	11
Significance of milling methods on brown teff flour, dough, and bread properties	11
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	11
Cover Image, Volume 55, Issue 5	10
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	10
Bolus rheology of texture‐modified food: Effect of degree of modification	10
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	10
Rheological and tribological characterization of different commercial hazelnut‐based spreads	10
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	9
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Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	9
Starch‐based noodles: Current technologies, properties, and challenges	9
Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics	9
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	8
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	8
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	8
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	8
Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	7
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling	7
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters	7
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7
Influence of milling methods on the flow properties of ivory teff flour	7
Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols	7
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	7
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	7
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Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	6
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability	6
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Review on characteristics of trained sensory panels in food science	6
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	6
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Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	6
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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	5

Methodological approaches to assess tactile sensitivity in the food context—A scoping review	5
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	5
Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products	5
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	5
Study on the prediction model of basic components on the quality of buckwheat noodles	5
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation	5
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Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types	4
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	4
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	4
Relationship between masticatory variables and bolus characteristics of meat with different textures	4
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	4
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Dimensions of food texture: A conceptual discussion	4
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Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel	4
Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties	4
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	4
Formation of texture quality of raspberry snack under microwave puffing	4
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Children who have more toothache‐related behaviors have worse masticatory performance	4
Various factors affecting the gel properties of surimi: A review	4
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Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	3
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	3
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	3
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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	3
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Validation of the IDDSI funnel for liquid flow testing	3
The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food	3
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	3
Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications	3
Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels	3
A method for evaluating time‐resolved rheological functionalities of fluid foods	3
Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis	3
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	3
Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities	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
Correlation between instrumental and sensory properties of texture‐modified carrot puree	3
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	3
Effect of modifying pumpkin preparation on oral processing of breads	3
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts	3
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours	2
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	2
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	2
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	2
Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2	2
Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests	2
Food processing and implications to the textural, structural, and rheological characteristics of food	2
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	2
Impacts of malt protein removal on yeast fermentation efficiency	2
Prediction of viscoelastic properties of peanut‐based 3D printable food ink	2
Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate	2
Quality characteristics of fresh noodles with low‐sodium salt and the underlying mechanisms	2
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Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective	2
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu	2
Bread‐making properties of different pulse flours in composites with refined wheat flour	2
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel	2
Improvement of simplified inclined plane test for evaluation of thickened liquids by using optical sensor	2
Physical characterization of chocolates prepared with various soybean and milk powders	2
Relationship between sensory saltiness intensity and added oil in low‐viscosity and high‐viscosity polymer solutions	2
A quantitative information measure applied to texture perception attributes during mastication	2
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	2
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	2
Effect of caseinate salt addition on the structural characteristics of kefiran systems	2
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	2
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	2
Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process	2
Development of a ball back extrusion technique for texture analysis of fluid food	2
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	2
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Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	2
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Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	2

Oral size perception and texture preferences for particle‐containing foods in children aged 5–12	1
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds	1
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	1
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	1
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Children's acceptability profiles for biscuits with different fiber content	1
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Development of a new bio‐microscope for 3D geometry characterization of fruit single cells	1
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean	1
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt	1
Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles	1
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression	1
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts	1
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Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	1
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	1
Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber‐Fortified Beverages	1
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse	1
Evaluation of the impact of UV radiation on rheological and textural properties of food	1
Visual assessment and rheological characterization of shape retention of products on a surface	1
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	1
Structural analysis and texture study of plant‐based (meat) products	1
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations	1
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	1
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	1
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	1
Stress‐relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature	1
Impact of different microwave treatments on food texture	1
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	1
Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture	1
Lubrication study of representative fluid foods between mimicked oral surfaces	1
Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force–Displacement Curves	1
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	1
Masticatory simulators based on oral physiology in food research: A systematic review	1
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	1
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	1
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	1
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	1