Journal of Texture Studies

Cover image for Vol. 47 Issue 6

Early View (Online Version of Record published before inclusion in an issue)

Edited By: Jianshe Chen, Leif Lundin, Fred van de Velde

Impact Factor: 1.261

ISI Journal Citation Reports © Ranking: 2015: 67/125 (Food Science & Technology)

Online ISSN: 1745-4603

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  1. 1 - 28
  1. Research Articles

    1. Pasta quality as impacted by the type of flour and starch and the level of egg addition

      Mohammed Saleh, Khalid Al-Ismail and Radwan Ajo

      Version of Record online: 24 NOV 2016 | DOI: 10.1111/jtxs.12238

  2. Invited Review

  3. Research Articles

    1. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

      Arturo Rodríguez-Vidal, Héctor Eduardo Martínez-Flores, Eva González Jasso, Gonzalo Velázquez de la Cruz, Aurea K. Ramírez-Jiménez and Eduardo Morales-Sánchez

      Version of Record online: 10 NOV 2016 | DOI: 10.1111/jtxs.12234

    2. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

      Jing Sun, Xiao-Bo Zuo, Sheng Fang, Hua-Neng Xu, Jie Chen, Yue-Cheng Meng and Tao Chen

      Version of Record online: 2 NOV 2016 | DOI: 10.1111/jtxs.12233

    3. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

      Faiz-Ul-Hassan Shah, Mian Kamran Sharif, Masood Sadiq Butt and Muhammad Shahid

      Version of Record online: 13 OCT 2016 | DOI: 10.1111/jtxs.12231

    4. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

      Hamid Reza Tavakoli, Nematollah Jonaidi Jafari and Hassan Hamedi

      Version of Record online: 15 SEP 2016 | DOI: 10.1111/jtxs.12223

    5. Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids

      Agnieszka Ciurzyńska, Agata Marzec, Arleta Mieszkowska and Andrzej Lenart

      Version of Record online: 14 SEP 2016 | DOI: 10.1111/jtxs.12224

    6. Changes in food bolus texture during mastication

      Sachie Wada, Takaharu Goto, Keiko Fujimoto, Megumi Watanabe, Kan Nagao, Atsuko Nakamichi and Tetsuo Ichikawa

      Version of Record online: 12 SEP 2016 | DOI: 10.1111/jtxs.12228

    7. A preliminary study on the application of natural sweet proteins in agar-based gels

      Nicoletta A. Miele, Rossella Di Monaco, Francesca Dell'Amura, Michele F. Rega, Delia Picone and Silvana Cavella

      Version of Record online: 8 SEP 2016 | DOI: 10.1111/jtxs.12215

      Practical applications

      MNEI has been proved to be a high-potency sweetener for beverages, but the possibility to use it in semisolid foodstuff was not investigated yet. This study represented a preliminary characterization of two variants of natural sweetener monellin, MNEI and Y65R in semisolid model foodstuff. The data were an important scientific contribution to the knowledge of sweet proteins in agar-based gels and could be useful in order to extend the possible application of these sweet proteins as low calorie sweeteners in semisolid foodstuffs. Some problems concerning their delivered sweetness in agar gels were underlined and their application should be optimized in order to improve sweetness conveyed.

    8. The addition effect of Tunisian date seed fibers on the quality of chocolate spreads

      Mohamed Ali Bouaziz, Fatma Abbes, Abir Mokni, Christophe Blecker, Hamadi Attia and Souhail Besbes

      Version of Record online: 30 AUG 2016 | DOI: 10.1111/jtxs.12225

    9. Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup

      Ahmadreza Komeilyfard, Mohammad Fazel, Hamidreza Akhavan and Alireza Mousakhani Ganjeh

      Version of Record online: 25 AUG 2016 | DOI: 10.1111/jtxs.12216

    10. Solubilization of bovine gelatin using power ultrasound: gelation without heating

      Asgar Farahnaky, Fatemeh Zendeboodi, Rezvan Azizi, Gholamreza Mesbahi and Mahsa Majzoobi

      Version of Record online: 8 AUG 2016 | DOI: 10.1111/jtxs.12213

  4. Research Note

    1. Textural and Sensory Attributes of Steamed Bread Fortified with High-Amylose Maize Starch

      Sunan Wang, Pasongsin Khamchanxana, Fan Zhu, Cheng Zhu and Jiarong Pan

      Version of Record online: 28 JUL 2016 | DOI: 10.1111/jtxs.12208

  5. Research Articles

    1. Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels

      Kaoru Kohyama, Zhihong Gao, Takashi Watanabe, Sayaka Ishihara, Satomi Nakao and Takahiro Funami

      Version of Record online: 27 JUL 2016 | DOI: 10.1111/jtxs.12211

    2. Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

      Eduardo Rodriguez-Sandoval, Leidy Yohana Polanía-Gaviria and Gabriel Lorenzo

      Version of Record online: 15 JUL 2016 | DOI: 10.1111/jtxs.12212

    3. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

      Natchaphol Buamard, Soottawat Benjakul and Kunihiko Konno

      Version of Record online: 15 JUL 2016 | DOI: 10.1111/jtxs.12207

    4. Physical Properties and Rheological Behavior of Pseudofruits of Hovenia dulcis Thunb. In Different Maturity Stages

      Helayne Aparecida Maieves, Luana Caroline Bosmuler Züge, Agnes De Paula Scheer, Rosemary Hoffmann Ribani, Patricia Morales and María Cortes Sánchez-Mata

      Version of Record online: 12 JUL 2016 | DOI: 10.1111/jtxs.12199

    5. Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

      Sungchan Kim, Han Sub Kwak and Yoonhwa Jeong

      Version of Record online: 5 JUL 2016 | DOI: 10.1111/jtxs.12204

    6. Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

      Zhicheng Li, Wenhao Li, Peipei Gao, Yayun Hu and Linsen Zan

      Version of Record online: 13 JUN 2016 | DOI: 10.1111/jtxs.12198

    7. Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

      Jingyuan Tang, Danaé S. Larsen, Lynnette Ferguson and Bryony J. James

      Version of Record online: 29 APR 2016 | DOI: 10.1111/jtxs.12188

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