Journal of Texture Studies

Cover image for Vol. 47 Issue 4

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: 67/124 (Food Science & Technology)

Online ISSN: 1745-4603


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  1. Research Articles

    1. 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

    2. 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

    3. 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

    4. 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.

    5. 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

    6. 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

    7. 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

    8. Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue

      Zhihong Gao, Sayaka Ishihara, Satomi Nakao, Fumiyo Hayakawa, Takahiro Funami and Kaoru Kohyama

      Version of Record online: 29 JUL 2016 | DOI: 10.1111/jtxs.12210

  2. 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

  3. 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. Development of Teeth Probe for Analysis of Correlation between Mechanical and Sensory Properties of Apples

      Dong-June Park, Yong-Gi Chun, Sang-Hoon Lee, Seung-Ju Lee and Bum-Keun Kim

      Version of Record online: 1 JUN 2016 | DOI: 10.1111/jtxs.12195

  4. Research Notes

  5. Research Articles

    1. Identification of the Chemical Composition of Meat Products Based on their Rheological Properties

      Ryszard Myhan, Marek Markowski, Tomasz Daszkiewicz, Adam Korpusik and Piotr Zapotoczny

      Version of Record online: 7 MAY 2016 | DOI: 10.1111/jtxs.12193

    2. Rheological Properties of Collagen Matter Predicted Using an Extrusion Rheometer

      Jan Skočilas, Rudolf Žitný, Jaromír Štancl, Martin Dostál, Aleš Landfeld and Milan Houška

      Version of Record online: 7 MAY 2016 | DOI: 10.1111/jtxs.12194

    3. Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

      Ashley K. Young, Jean Ne Cheong, Kylie D. Foster, Duncan I. Hedderley, Marco P. Morgenstern and Bryony J. James

      Version of Record online: 7 MAY 2016 | DOI: 10.1111/jtxs.12186

    4. Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths

      Ashley K. Young, Jean Ne Cheong, Kylie D. Foster, Duncan I. Hedderley, Marco P. Morgenstern and Bryony J. James

      Version of Record online: 4 MAY 2016 | DOI: 10.1111/jtxs.12185

    5. New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

      Laura Laguna, Richard Asensio Barrowclough, Jianshe Chen and Anwesha Sarkar

      Version of Record online: 29 APR 2016 | DOI: 10.1111/jtxs.12190

    6. 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

    7. Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

      Al-Farga Ammar, Hui Zhang, Azhari Siddeeg, M.V.M Chamba, B.G. Kimani, Hinawi Hassanin, Mohammed Obadi and Nabil Alhejj

      Version of Record online: 29 APR 2016 | DOI: 10.1111/jtxs.12187

    8. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise

      Laleh Golchoobi, Mazdak Alimi, Shirin Shokoohi and Hossein Yousefi

      Version of Record online: 25 APR 2016 | DOI: 10.1111/jtxs.12183

    9. An ISO-Protein Model Food System for Evaluating Food Texture Effects

      Caroline L. Campbell, Christopher R. Daubert, Maryanne Drake and E. Allen Foegeding

      Version of Record online: 7 APR 2016 | DOI: 10.1111/jtxs.12182

    10. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

      Ivana Lončarević, Biljana Pajin, Marijana Sakač, Danica Zarić, Marica Rakin, Jovana Petrović and Aleksandra Torbica

      Version of Record online: 5 APR 2016 | DOI: 10.1111/jtxs.12179

    11. “Oral” Tribological Study on the Astringency Sensation of Red Wines

      Natalia Brossard, Huifang Cai, Fernando Osorio, Edmundo Bordeu and Jianshe Chen

      Version of Record online: 5 APR 2016 | DOI: 10.1111/jtxs.12184

    12. Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation

      Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Monika Siastała and Renata Polak

      Version of Record online: 7 MAR 2016 | DOI: 10.1111/jtxs.12180


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