Journal of Texture Studies

Article	Citations
Issue Information	74
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	62
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Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	39
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	36
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	35
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	28
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	28
Ultrasound‐assisted modification of gelation properties of proteins: A review	26
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	25
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement	20
Issue Information	20
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	19
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism	19
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Issue Information	18
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer	18
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development	18
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory	18
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure	16
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples	16
Formation of texture quality of raspberry snack under microwave puffing	16
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	16
Various factors affecting the gel properties of surimi: A review	16
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders	15

Physical characterization of chocolates prepared with various soybean and milk powders	15
Issue Information	15
Prediction of viscoelastic properties of peanut‐based 3D printable food ink	15
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva	15
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	14
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	14
Bread‐making properties of different pulse flours in composites with refined wheat flour	14
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles	14
Issue Information	14
Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying	12
Bolus rheology of texture adjusted food—Effect of age	12
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	12
Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis	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
Orofacial functions and oral health: An analysis on children aged 5–8 years old	11
Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique	11
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	11
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market	11
Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide	11
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks	10
A Review of Processing Techniques and Rheological Properties of Yogurts	10
Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator	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
A review of assessment methods for measuring individual differences in oral somatosensory perception	10
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	10
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Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	9
Assessment of kiwifruit firmness by using airflow and laser technique	9
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	9
3D printed meat and the fundamental aspects affecting printability	9
Issue Information	8
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	8
Structure analysis and quality evaluation of plant‐based meat analogs	8
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	8
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	8
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7
Folding during sheeting improved qualities of dried noodles through gluten network proteins	7
The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	7
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	7
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	7
Issue Information	7
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	6
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	6
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	6
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	6
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	6
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	6
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	6
Children who have more toothache‐related behaviors have worse masticatory performance	6
Validation of the IDDSI funnel for liquid flow testing	6

Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	6
Issue Information	6
Influence of milling methods on the flow properties of ivory teff flour	6
Correlation between instrumental and sensory properties of texture‐modified carrot puree	5
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties	5
Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia	5
Effect of caseinate salt addition on the structural characteristics of kefiran systems	5
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat	5
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu	5
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	5
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate	5
Structural analysis and texture study of plant‐based (meat) products	4
Development of a simple evaluation instrument for liquid thickness measurement	4
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods	4
Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM‐DEM investigation for irrigation‐caused tomato cracking	4
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Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	4
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	4
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry	4
Issue Information	4
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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”	4
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	4
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions	4
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	4
Impact of different microwave treatments on food texture	4
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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	4
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	4
Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties	4
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression	4
Development of a new bio‐microscope for 3D geometry characterization of fruit single cells	4
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	4
Bionic design of the oral swallowing in vitro and its application in the dysphagia	3
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies	3
Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception	3
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high‐moisture extrusion torque	3
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	3
Significance of milling methods on brown teff flour, dough, and bread properties	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
Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources	3
Rice congee as an alternative to thickened liquids for patients with swallowing disorders	3
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	3
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments	3
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology	3
Bolus rheology of texture‐modified food: Effect of degree of modification	3
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties	3
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study	3
Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate	3
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling	3
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method	3
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods	3
Is food preference innate instinct driven or human's free will?	3
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	3
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	3
Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles	2
Review on characteristics of trained sensory panels in food science	2
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts	2
Issue Information	2
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	2
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation	2
Masticatory simulators based on oral physiology in food research: A systematic review	2
Investigation on the environmental causes of tomato fruit cracking and its propagation prediction in greenhouse	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
Oral size perception and texture preferences for particle‐containing foods in children aged 5–12	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
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Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types	2
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability	2
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Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications	2
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	2
Stress‐relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature	2
Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests	2
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean	2
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat	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
Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties	2
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High‐Moisture Extrusion‐Cooking Extrudates	2

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Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	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
Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6”	2
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	2
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Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2	2