Journal of Texture Studies

Article	Citations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management	68
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	58
Impact of different microwave treatments on food texture	51
Review on characteristics of trained sensory panels in food science	38
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	30
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective	28
Understanding the effects of ultrasound processng on texture and rheological properties of food	27
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products	22
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet	22
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	22
What is cohesiveness?—A linguistic exploration of the food texture testing literature	22
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	20
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	20
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	19
Bolus rheology of texture‐modified food: Effect of degree of modification	19
Ultrasound‐assisted modification of gelation properties of proteins: A review	18
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests	16
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach	16
Rheology and tribology of starch + κ‐carrageenan mixtures	16
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	15
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality	13
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	13
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	13
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	13
Structure analysis and quality evaluation of plant‐based meat analogs	12

Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	12
Development and application of specific questions to classify a child as food texture sensitive	12
Relationship between masticatory variables and bolus characteristics of meat with different textures	12
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	12
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	11
Influence of milling methods on the flow properties of ivory teff flour	11
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel	11
Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing	11
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels	11
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein	11
Understanding relations between rheology, tribology, and sensory perception of modified texture foods	11
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	11
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	10
Evaluation of the impact of UV radiation on rheological and textural properties of food	10
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	10
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	10
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	10
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	10
Eating behaviors in children with Down syndrome: Results of a home‐use test	10
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels	10
Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw	10
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	9
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	9
Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review	9
Starch‐based noodles: Current technologies, properties, and challenges	9
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt	9
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	9
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb	8
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	8
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet	8
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	8
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours	8
Ease of mastication index—Quantification of mastication effort using quality function deployment	8
Development of a ball back extrusion technique for texture analysis of fluid food	8
Stress relaxation properties of bananas during drying	7
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit	7
The influence of processing parameters of parboiled rice on its physiochemical and texture properties	7
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	7
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	7
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	7
Correlation between instrumental and sensory properties of texture‐modified carrot puree	7
Development of a home‐use method for the evaluation of food products by children with and without Down syndrome	7
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	7
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	7
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	7
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	6
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	6
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	6
Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow test	6

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate	6
Rheological and tribological characterization of different commercial hazelnut‐based spreads	6
Significance of milling methods on brown teff flour, dough, and bread properties	6
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness	6
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts	6
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	6
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	6
Effect of commercially available thickening agents on ready‐to‐feed infant formulas	6
Application of gamma radiation in the beef texture development during accelerated aging	5
Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing	5
Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products	5
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	5
Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests	5
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel	5
Assessment of kiwifruit firmness by using airflow and laser technique	5
Nondestructive evaluation of baking parameters on pogácsa texture	5
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high‐moisture extrusion torque	5
Comparison of the effects on tablet disintegration of solvents used to dissolve food thickeners	5
The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food	4
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies	4
Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime	4
Physical properties of a model set of solid, texture‐modified foods	4
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing	4
Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests	4
Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types	4
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	4
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling	4
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysis	4
Rheology of liquid foods under shear flow conditions: Recently used models	4
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	4
Children's acceptability profiles for biscuits with different fiber content	4
Bread‐making properties of different pulse flours in composites with refined wheat flour	4
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	4
Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach	4
Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator	4
Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique	4
Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes	4
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters	4
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	4
Physical characterization of chocolates prepared with various soybean and milk powders	3
Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities	3
Formation of texture quality of raspberry snack under microwave puffing	3
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	3
Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans	3
The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods	3
In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices	3
Orofacial functions and oral health: An analysis on children aged 5–8 years old	3
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu	3
Children who have more toothache‐related behaviors have worse masticatory performance	3
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling	3
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness	3
Food texture and texture modification for dysphagia management	3
Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap test	3
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	3
Quality characteristics of fresh noodles with low‐sodium salt and the underlying mechanisms	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
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	3
Microwave processing technology influences the functional and structural properties of fish gelatin	3
Stability and rheology of plant‐derived hydrocolloid–mucin mixtures	3
A proposed method of evaluating the yield stress of a thickened liquid using a simplified inclined plane test	3
Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)	2
Reliability in viscosity measurement of thickening agents for dysphagia management: Are results obtained by cone‐and‐plate rheometers reproducible between laboratories?	2
Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM‐DEM investigation for irrigation‐caused tomato cracking	2
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions	2
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel	2
Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	2
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	2
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	2
Bionic design of the oral swallowing in vitro and its application in the dysphagia	2
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	2
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system	2
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry	2
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds	2
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	2
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	2
Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties	2
A method for evaluating time‐resolved rheological functionalities of fluid foods	2
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	2
Effects of freeze–thaw cycles on the texture of Nanguo pear	2
Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline‐induced degradation of collagen fibers	2

Studying structural and rheological properties of alginate‐whey protein isolate cold‐set hybrid emulgels at various pH levels	2
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods	2
Lubrication study of representative fluid foods between mimicked oral surfaces	2
Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2	2
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	2
Study on the prediction model of basic components on the quality of buckwheat noodles	2
Dimensions of food texture: A conceptual discussion	2
Effect of food portion on masticatory parameters in 8‐ to 10‐year‐old children	2
Comparing the sensory properties of commercially available animal and plant‐based burgers	2
Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply	2