Christine Hui Qin Goh,Michelle Jie Ying Choy,Jianshe Chen
Christine Hui Qin Goh
Texture Profile Analysis (TPA) is a widely adopted method for assessing food textural attributes through a double compression test. Despite its broad application, inconsistencies in testing parameters such as strain level, test speed, and s...
Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese-Flavored Corn Snacks and Food Bolus Formation and Properties [0.03%]
挤压条件和加油对奶酪味玉米零食及食品团块特性的影响
Juliana de Carvalho Marchesin,Christian Salles,Ana Carolina Conti
Juliana de Carvalho Marchesin
Texture perception is a critical sensory attribute of extruded foods, such as snacks and breakfast cereals. Texture perception during eating is generated by food oral processing, depending not only on oral physiology but also on food compos...
Food Classification for Swallowing Disorders Perception by Senior Population [0.03%]
老年人吞咽障碍感知下的食物分类学研究
Kovan Ismael-Mohammed,Laura Laguna,Mireia Bolívar-Prados et al.
Kovan Ismael-Mohammed et al.
Texture-modified diets (TMDs) contain safe foods for individuals with dysphagia, such as soft solids or thick liquids. Considering the large population affected by dysphagia, especially older adults, it is essential to accurately measure th...
Improving the Quality of Unwashed Spanish Mackerel (Scomber japonicus) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure [0.03%]
使用芦荟粉末改善西班牙马鲛鱼（Scomber japonicus）未洗涤鱼糜品质：对凝胶特性和肌原纤维蛋白结构的影响
Qiming Zang,Jing Yang,Shumin Yi et al.
Qiming Zang et al.
The gelation characteristics of surimi are a key determinant of the quality and functional performance of surimi-based products. This study examined how psyllium husk powder (PHP) modulates the gelation behavior, structural properties, and ...
Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing Effects [0.03%]
卡拉胶李子水凝胶中的果胶或黄原胶形变对凝胶质地、口腔加工性变化及喜好度的影响：感官和咀嚼行为研究
Daria S Khramova,Fedor V Vityazev,Natalya V Zueva
Daria S Khramova
Although hardness dominates food texture preference, the role of secondary texture attributes in consumer liking remains limited. This study investigated the effect of adhesiveness and cohesiveness in agar-gelled plum jellies, using gels va...
Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol [0.03%]
壳聚糖、单宁酸和山梨醇协同增强未洗鲤鱼鱼浆凝胶品质的效果
Yujing Yang,Zhan Li,Haonan Li et al.
Yujing Yang et al.
While cost-effective and time-saving in production, unwashed surimi often exhibits inferior gel properties compared to its washed counterpart, thereby limiting its application in high-quality seafood products. To address this challenge, we ...
Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber-Enriching Ingredients on the Quality of Baromi-2 Rice Flour-Based Gluten-Free Bread [0.03%]
菊粉、车前子壳及角豆胚芽粉对巴米2大米 gluten-free 面包品质特性的影响比较研究
Yun-Ju Jang,Nurul Saadah Said,Yoo-Jin Na et al.
Yun-Ju Jang et al.
A novel type of rice called Baromi-2 offers big advantages over wet-milled rice flour in cost, processing time, and environmental protection. This study assessed the impact of different dietary fibers on the quality characteristics and anti...
Comparative Study
Journal of texture studies. 2026 Aug;57(4):e70099. DOI:10.1111/jtxs.70099 2026
Classification of Sun-Dried Bulk Raisins by Using Statistical Texture Features [0.03%]
基于统计纹理特性的分级晒干葡萄干的方法
Mostafa Khojastehnazhand,Amir Kazemi
Mostafa Khojastehnazhand
Classification of bulk sun-dried raisins as one of the most important export products of Iran poses a significant challenge for producers and buyers due to their visual similarity to impurities and damaged grains. This research provides an ...
Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat [0.03%]
肌原纤维碎裂和细胞骨架蛋白降解：由超高压力处理驱动的使宰后鹅肉嫩化的机制
Huanhuan Cai,Zhijie Bao,Xiaoyan Liu et al.
Huanhuan Cai et al.
Enhancing tenderness is crucial for improving the commercial quality and consumer acceptance of goose meat. Here, a novel strategy was developed to enhance tenderness by accelerating the degradation of cytoskeletal proteins through ultra-hi...
Texture Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical Integrative Review [0.03%]
用于吞咽困难的粉末食品体系中的纹理设计、重构及流变控制：批判性综合述评
Caroline Dos Santos Lima,Suzana Caetano da Silva Lannes
Caroline Dos Santos Lima
Powdered products for dysphagia are often discussed primarily in clinical terms, yet their performance depends on how texture develops during reconstitution and oral processing. In these systems, wetting, dispersion, hydration, hydrocolloid...