Journal of Texture Studies

Article	Citations
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)	56
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	48
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	43
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	34
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	32
Descriptive Evaluation of Ready‐to‐Wear Clothing Textiles	32
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	28
From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks	27
Issue Information	27
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	25
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	25
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	24
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	23
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	23
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols	23
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	21
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	21
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	21
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	19
Various factors affecting the gel properties of surimi: A review	18
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review	17
Issue Information	16
Issue Information	16
Prediction of viscoelastic properties of peanut‐based 3D printable food ink	16
Physical characterization of chocolates prepared with various soybean and milk powders	15

Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability	15
Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties	15
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	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	14
Bread‐making properties of different pulse flours in composites with refined wheat flour	14
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	14
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
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	13
Texture Discrimination of Agar Gels in Rats	13
Elasto‐Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches	12
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers	11
Bolus rheology of texture adjusted food—Effect of age	11
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	11
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Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	10
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	10
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Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management	10
A Review of Processing Techniques and Rheological Properties of Yogurts	10
Effects of Reduced‐Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior	10
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	10
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
3D printed meat and the fundamental aspects affecting printability	9
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	9
Effects of Irrigation Regime on the Tomato Biomechanics: A Texture Investigation for Fruit Cracking Mechanism	9
A review of assessment methods for measuring individual differences in oral somatosensory perception	9
Assessment of kiwifruit firmness by using airflow and laser technique	9
Issue Information	8
Issue Information	8
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	8
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	8
Folding during sheeting improved qualities of dried noodles through gluten network proteins	8
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	8
Structure analysis and quality evaluation of plant‐based meat analogs	8
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	8
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	8
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	8
Effect of Lipase on Soybean Oil‐Wheat Gluten Systems: Rheological Behavior and Molecular Mechanisms	8
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism	8
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	8
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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	7
pH ‐Regulated Microstructural and Rheological Properties of Curdlan–Soy Protein Thermo‐Irreversible Gels	7
Validation of the IDDSI funnel for liquid flow testing	7
Effect of caseinate salt addition on the structural characteristics of kefiran systems	7
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	7
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	7
Issue Information	7

Correction to “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food”	7
Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional Ingredient	7
Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre‐Gelatinized Pearl Millet Flour	7
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	6
Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant‐Based Analogs	6
Structural analysis and texture study of plant‐based (meat) products	6
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	6
Development of a new bio‐microscope for 3D geometry characterization of fruit single cells	6
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Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	6
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	6
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions	6
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	6
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Issue Information	5
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry	5
Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties	5
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression	5
Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products	5
In Vitro Monitoring of Taste Compound Release During Chewing According to Process‐Related Parameters of the Food	5
Crosslinking Soy Protein: Mechanisms, Functional Modification, Applications in Food, and Future Directions	5
Issue Information	5
Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception	5
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
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high‐moisture extrusion torque	5
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	4
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Bionic design of the oral swallowing in vitro and its application in the dysphagia	4
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Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM‐DEM investigation for irrigation‐caused tomato cracking	4
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties	4
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	4
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Issue Information	4
Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources	4
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods	4
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study	4
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology	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
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking	4
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods	4
Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity	4
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method	4
Issue Information	4
Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate	4
Is food preference innate instinct driven or human's free will?	4
A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine	3
Issue Information	3
Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications	3
Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties	3
Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles	3
Fresh‐Cut Salad Vegetable Texture and Its Characterization Using Instrumental and Sensory Evaluation—A Review	3
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Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	3
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability	3
Issue Information	3
Texture Image Classification Using Effective Texture Descriptors	3
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Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	3
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High‐Moisture Extrusion‐Cooking Extrudates	3
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts	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
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation	3
Microstructural, Rheological, and Melting Behavior of Plant‐Based Frozen Desserts Produced From Soy and Pea Protein Isolates	3
Oral size perception and texture preferences for particle‐containing foods in children aged 5–12	3
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	3
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Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	2
Texture Hardness and Thermomechanical Properties of Nicotine Gum Products	2
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse	2
Video Clip Observation During Chewing Influences Intraoral Manipulations, Bolus Properties, and Sensory Perception of Texture	2
Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor	2
Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear‐Thinning Viscoelastic Liquids	2
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysis	2
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream	2
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Stress‐relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature	2
Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis	2
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean	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
Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime	2
Improving the swallowability of representative foods for the elderly and people with dysphagia	2
A review on stringiness property of cheese and the measuring technique	2
Bread staling prediction with a multiobjective particle swarm optimization‐based bread constitutive modeling method	2
Napping and Preference Mapping Reveals Clustered Consumer Acceptability of Walnut Kernels in Relation to Chemical Assays and Texture Profile	2
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	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
Masticatory simulators based on oral physiology in food research: A systematic review	2
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters	2
Cover Image, Volume 55, Issue 5	2
How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments?	2
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Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system	2