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IssueJournal of Texture Studies: Volume 51, Issue 4
555-697August 2020
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ISSUE INFORMATION
RESEARCH ARTICLES
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Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness
- Pages: 559-566
- First Published: 07 April 2020
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Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment
- Pages: 567-574
- First Published: 05 March 2020
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Rheology of starch dispersions at high temperatures
- Pages: 575-584
- First Published: 22 February 2020
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Rheological study of tannin and protein interactions based on model systems
- Pages: 585-592
- First Published: 28 February 2020
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Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiation
- Pages: 601-611
- First Published: 13 February 2020
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Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue
- Pages: 612-621
- First Published: 17 February 2020
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Changes in oral processing parameters of three rice varieties
- Pages: 622-630
- First Published: 18 April 2020
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Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten-free bread
- Pages: 631-641
- First Published: 17 February 2020
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Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555
- Pages: 642-649
- First Published: 29 February 2020
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Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate
- Pages: 650-662
- First Published: 05 March 2020
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Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties
- Pages: 663-679
- First Published: 07 April 2020
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Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
- Pages: 680-687
- First Published: 12 April 2020
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Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis
- Pages: 688-697
- First Published: 29 May 2020
