Journal of Texture Studies, 0022-4901

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  1. 2017
  2. Shear and extensional rheology of commercial thickeners used for dysphagia management

    Waqas, M. Q., Wiklund, J., Altskär, A., Olle Ekberg & Stading, M., 2017, In : Journal of Texture Studies. 48, 6, p. 507-517

    Research output: Contribution to journalArticle

  3. 2013
  4. Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase

    Petersson, K., Eliasson, A-C., Eva Tornberg & Björn Bergenståhl, 2013, In : Journal of Texture Studies. 44, 6, p. 459-467

    Research output: Contribution to journalArticle

  5. 2011
  6. PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION

    Bengtsson, H. & Eva Tornberg, 2011, In : Journal of Texture Studies. 42, 4, p. 268-280

    Research output: Contribution to journalArticle

  7. PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT

    Bengtsson, H., Wikberg, J. & Eva Tornberg, 2011, In : Journal of Texture Studies. 42, 4, p. 281-290

    Research output: Contribution to journalArticle

  8. 2006
  9. Influence of native lipids on the rheological properties of wheat flour dough and gluten

    Georgopoulos, T., Larsson, H. & Eliasson, A-C., 2006, In : Journal of Texture Studies. 37, 1, p. 49-62

    Research output: Contribution to journalArticle

  10. 2005
  11. Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

    Folkenberg, D. M., Petr Dejmek, Skriver, A. & Ipsen, R., 2005, In : Journal of Texture Studies. 36, 2, p. 174-189

    Research output: Contribution to journalArticle

  12. 2004
  13. Evaluation of the texture of fried potatoes

    Pedreschi, F., Segnini, S. & Petr Dejmek, 2004, In : Journal of Texture Studies. 35, 3, p. 277-291

    Research output: Contribution to journalArticle