Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model [0.03%]
使用分析Kano-质量功能展开模型用海藻指导淀粉基食品产品的设计
Reciel Ann Cullano,Ann Myril Tiu,Samantha Shane Evangelista et al.
Reciel Ann Cullano et al.
Developing starch-based food products poses challenges in achieving an optimal nutritional profile and functional qualities. Adding seaweed is essential to potentially enhance these products' nutritional and functional attributes. This stud...
Thong Le Ba,Mai Sao Dam,Lien Le Phuong Nguyen et al.
Thong Le Ba et al.
The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non-Newtonian thixotr...
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression [0.03%]
基于支持向量回归预测热除氯和高温乙烯处理对番茄色泽及质地变化的影响
G Madasamy Raja,P Selvaraju,P Pathmanaban et al.
G Madasamy Raja et al.
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest qu...
Correction to "Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream" [0.03%]
“山梨酸/辛烯基琥珀酸淀粉复合物部分替代蛋清蛋白：对蛋糕和冰淇淋理化性质的影响”一文的更正通知
Published Erratum
Journal of texture studies. 2025 Feb;56(1):e70005. DOI:10.1111/jtxs.70005 2025
Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method [0.03%]
Warner-Bratzler剪切法在葡萄牙瓜迪安河和蒙德戈河流娃娃鱼肌肉组织纹理分析中的应用
Ana Cristina Agulheiro-Santos,Graça Machado,Teresa Eusébio et al.
Ana Cristina Agulheiro-Santos et al.
Assessment of sea lamprey texture from the Guadiana and Mondego River basins. Lamprey has served as food for centuries, and nowadays it is highly appreciated, mainly in southern European countries. Therefore, the quality requirements of the...
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat [0.03%]
利用湿纺丝纤维素蛋白纤维改善肉基质产品质地：一种模拟肌肉肉的新方法
Rita Chuang,Arin Naidu,Josephine Galipon
Rita Chuang
The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explor...
Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream [0.03%]
乳清蛋白钠/单宁酸/辛烯基琥珀酸淀粉复合物部分替代蛋清：对蛋糕和冰淇淋理化性质的影响研究
Xiaorui Zhou,Ying Jiang,Mahmoud Youssef et al.
Xiaorui Zhou et al.
The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/oc...
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception [0.03%]
黏附和黏蛋白在口腔加工中的作用：它们在食品相互作用、质地和感官感知方面的作用
Ioannis Velopoulos,Maria Dimopoulou,Jianshe Chen et al.
Ioannis Velopoulos et al.
This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Und...
Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties [0.03%]
魔芋胶-卵磷脂复合体系的流变和摩擦学特性及其加入唾液和摩擦表面性质的影响
Zhihua Pang,Imane Bourouis,Mengfei Li et al.
Zhihua Pang et al.
This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM-0.01% lecithin and 1% KGM-0.2% lecithin. The study investigated the influence of both oral and artificial saliva...
An Exploration Into the Measurement and Reporting of Food Firmness and Hardness [0.03%]
果蔬硬度和坚实度的测量与报道探究
Andrew J Rosenthal
Andrew J Rosenthal
Hardness is a commonly reported food property, measured by compression at a high strain where the food structure breaks. Hardness should not be reported for foods that deform without breaking. Firmness is an intermediate level of hardness a...