Journal of Texture Studies

Article	Citations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management	49
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	40
Impact of different microwave treatments on food texture	31
Review on characteristics of trained sensory panels in food science	30
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum	29
How do culinary methods affect quality and oral processing characteristics of pork ham?	26
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts	25
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness	23
Understanding the effects of ultrasound processng on texture and rheological properties of food	22
Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum	21
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	21
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective	20
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	19
Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel	18
What is cohesiveness?—A linguistic exploration of the food texture testing literature	17
Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties	17
Bolus rheology of texture‐modified food: Effect of degree of modification	17
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet	16
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	15
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach	15
Can we understand food oral processing using Kano model? Case study with confectionery products	15
Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers	14
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	14
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests	14
Determination of textural deterioration in fish meat processed with electrospun nanofibers	14

Rheology and tribology of starch + κ‐carrageenan mixtures	13
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products	12
Relationship between masticatory variables and bolus characteristics of meat with different textures	12
Aversive textures and their role in food rejection	12
Ultrasound‐assisted modification of gelation properties of proteins: A review	12
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	12
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels	11
Development and application of specific questions to classify a child as food texture sensitive	11
Low‐temperature steaming improves eating quality of whitefish	11
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality	11
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	11
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis	10
Influence of milling methods on the flow properties of ivory teff flour	10
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	10
Natural food mastication capability in preschool children according to their oral condition: A preliminary study	10
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	9
Eating behaviors in children with Down syndrome: Results of a home‐use test	9
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt	9
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture	9
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels	9
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein	9
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	9
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	9
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	8
Structure analysis and quality evaluation of plant‐based meat analogs	8
Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing	8
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	8
Relationships among rheological, sensory, and wear behaviors of cheeses	8
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel	8
Development of a ball back extrusion technique for texture analysis of fluid food	8
Effect of carboxymethylcellulose and locust bean gums on some of physicochemical, mechanical, and textural properties of extruded rice	8
Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw	8
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	8
Changes in oral processing parameters of three rice varieties	8
Effects of particle size and moisture content of maize grits on physical properties of expanded snacks	8
Effect of mixing method on resulting thickness of infant formula	7
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels	7
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	7
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	7
Ease of mastication index—Quantification of mastication effort using quality function deployment	7
Evaluation of the impact of UV radiation on rheological and textural properties of food	7
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	7
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	7
Impact of roasting conditions on the quality and acceptance of the peanut paste	7
Understanding relations between rheology, tribology, and sensory perception of modified texture foods	7
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	7
Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin	7
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	7
Stress relaxation properties of bananas during drying	6
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit	6

Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	6
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	6
Development of a home‐use method for the evaluation of food products by children with and without Down syndrome	6
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	6
Significance of milling methods on brown teff flour, dough, and bread properties	5
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet	5
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness	5
Comparison of the effects on tablet disintegration of solvents used to dissolve food thickeners	5
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	5
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	5
A rapid method to evaluate the chocolate smoothness based on the tribological measurement	5
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey	5
Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow test	5
Correlation between instrumental and sensory properties of texture‐modified carrot puree	5
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions	5
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	5
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb	5
The influence of processing parameters of parboiled rice on its physiochemical and texture properties	5
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice	5
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	5
Application of gamma radiation in the beef texture development during accelerated aging	4
Older US adults like sweetened colas, but not other chemesthetic beverages	4
Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review	4
Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage	4
Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars	4
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts	4
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours	4
Assessment of kiwifruit firmness by using airflow and laser technique	4
Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach	4
Nondestructive evaluation of baking parameters on pogácsa texture	4
Understanding the effect of milk composition and milking season on quality characteristics of chhana	4
Physical properties of a model set of solid, texture‐modified foods	4
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review	4
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets	4
Rheological and tribological characterization of different commercial hazelnut‐based spreads	4
Development of soy‐based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator	4
Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies	4
Effect of commercially available thickening agents on ready‐to‐feed infant formulas	4
Numerical simulation of pharyngeal bolus flow influenced by bolus viscosity and apparent slip	4
Children's acceptability profiles for biscuits with different fiber content	4
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing	4
Mechanical properties of gellan gum beads prepared with potassium or calcium ions	4
Starch‐based noodles: Current technologies, properties, and challenges	4
Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack	4
Sandwich‐type sheeting improved the processing and eating qualities of potato noodles	3
Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests	3
Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes	3
Bread‐making properties of different pulse flours in composites with refined wheat flour	3
Nonlinear friction dynamics in the cognitive process of food textures: Thickness of polysaccharide solution	3
Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features	3
Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types	3
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel	3
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling	3
Microwave processing technology influences the functional and structural properties of fish gelatin	3
Food texture and texture modification for dysphagia management	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
The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach	3
Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate	3
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu	3
Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities	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
Formation of texture quality of raspberry snack under microwave puffing	3
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	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
Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime	3
Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap test	3
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters	3
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw	3
Physical characterization of chocolates prepared with various soybean and milk powders	3
Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests	3
Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products	3
Effects of the size distribution of wheat starch on noodles with and without gluten	3
The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food	3
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	3
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling	3
The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel	2
Reliability in viscosity measurement of thickening agents for dysphagia management: Are results obtained by cone‐and‐plate rheometers reproducible between laboratories?	2
A proposed method of evaluating the yield stress of a thickened liquid using a simplified inclined plane test	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
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	2
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness	2
Effect of food portion on masticatory parameters in 8‐ to 10‐year‐old children	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
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry	2
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high‐moisture extrusion torque	2
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder	2
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel	2
Children who have more toothache‐related behaviors have worse masticatory performance	2
Understanding consumer perception of deep‐fried battered and breaded coatings	2
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	2
Bionic design of the oral swallowing in vitro and its application in the dysphagia	2
Effects of freeze–thaw cycles on the texture of Nanguo pear	2
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	2
Prediction of tenderness of chicken by using viscoelasticity based on airflow and optical technique	2
Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition	2
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	2
Dimensions of food texture: A conceptual discussion	2
Application of soymilk skin as sausage wrapping for improving lipid oxidation	2