期刊信息

国际刊号:

0022-4901

出版周期:

Bimonthly;Quarterly

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序号 标题 作者 起始页 操作
1 A quantitative information measure applied to texture perception attributes during mastication Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne...
2 Rheology of liquid foods under shear flow conditions: Recently used models Laura Patricia Martinez-Padilla
3 Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation Zhiwen Shen, Huaqian Gao, Wanqi Peng...
4 New insight in characterization of red wine astringency using soft tribology method Chengxin Zhu, Yantao Liu, Jinhui Ma...
5 Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism Xinyan Wang, Songyi Lin, Ruichun Wang...
6 Methodological approaches to assess tactile sensitivity in the food context—A scoping review Martina Galler, Paula Varela
7 Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt Xiangrong Fan, Xiaoqing Liu, Yaxin Yan...
8 Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process Reina Kanda, Motoki Inoue, Tomoko Hisajima...
9 3D printed meat and the fundamental aspects affecting printability Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa...
10 Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea) Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman...