Journal of texture studies最新文献

A Review of Processing Techniques and Rheological Properties of Yogurts

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-02-05 DOI: 10.1111/jtxs.70006

Thong Le Ba, Mai Sao Dam, Lien Le Phuong Nguyen, László Baranyai, Tímea Kaszab

{"title":"A Review of Processing Techniques and Rheological Properties of Yogurts","authors":"Thong Le Ba, Mai Sao Dam, Lien Le Phuong Nguyen, László Baranyai, Tímea Kaszab","doi":"10.1111/jtxs.70006","DOIUrl":"https://doi.org/10.1111/jtxs.70006","url":null,"abstract":"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 thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non-thermal treatments, such as ultrasound, microfiltration, high-pressure processing (HPP), and ultraviolet C (UV-C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles—set, stirred, Greek, and drinkable—develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non-destructive rheological testing during production, the impact of extended storage, and the development of plant-based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143248455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force–Displacement Curves 利用力-位移曲线参数表征油桃果实硬度随采收成熟度和贮藏时间的变化。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-20 DOI: 10.1111/jtxs.70003

Xuan Luo, Yiran Zhao, Shijie Tian, Yonghua Yu, Xiuqin Rao, Wendao Xu, Yibin Ying, Huirong Xu

{"title":"Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force–Displacement Curves","authors":"Xuan Luo, Yiran Zhao, Shijie Tian, Yonghua Yu, Xiuqin Rao, Wendao Xu, Yibin Ying, Huirong Xu","doi":"10.1111/jtxs.70003","DOIUrl":"10.1111/jtxs.70003","url":null,"abstract":"<div>\u0000 \u0000 Fruit firmness is a critical attribute for evaluating the quality of peaches and nectarines. The precise measurement of fruit firmness plays a key role in maturity assessment, determining harvest periods, and predicting shelf-life. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional Magness–Taylor test. However, the parameters defining firmness vary across the literatures. To optimize the parameter(s) for characterizing the firmness of peaches and nectarines, we evaluated 31 parameters derived from force–displacement curves using fruit with various maturity levels and storage durations. Our findings affirmed that the conventional Magness–Taylor measurement effectively delineated firmness changes associated with varying maturity levels, while its ability to capture firmness changes due to storage duration was constrained. On the contrary, parameters extracted from the steady phase (P2), which depict flesh properties after penetrating to a specified depth, exhibited strong performance across diverse maturity stages and storage durations. As effective firmness characterization parameters should differentiate various sample groups based on both maturity and storage duration criteria—pivotal factors influencing softening, the P2-derived parameters are thus deemed more appropriate for firmness characterization. Given the stability of the steady phase (P2) within the force–displacement curve and the high correlation among the P2-derived parameters, it is more recommended to use the end force value of P2, corresponding to the force value at 10 mm depth to represent the firmness of peaches and nectarines.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143007480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression 用支持向量回归预测热水处理和高温乙烯处理番茄的颜色发展和质地变化。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-13 DOI: 10.1111/jtxs.70004

G. Madasamy Raja, P. Selvaraju, P. Pathmanaban, P. Vamsi Sagar

{"title":"Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression","authors":"G. Madasamy Raja, P. Selvaraju, P. Pathmanaban, P. Vamsi Sagar","doi":"10.1111/jtxs.70004","DOIUrl":"10.1111/jtxs.70004","url":null,"abstract":"<div>\u0000 \u0000 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 quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure. Exposure to HTE delayed ripening, increased titratable acidity, and reduced dry matter content. The effects on antioxidant compounds varied depending on temperature and duration of exposure. A support vector regression (SVR) model predicted color parameters with high performance (R2 > 0.85) for lightness (L*), greenness-redness (a*), blueness-yellowness (b*), chroma, and hue values. The findings highlight the potential of HWT in postharvest quality management and underscore the complex interplay between HWT and HTE on tomato quality parameters.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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” 对“酪蛋白酸钠/单宁酸/琥珀酸辛烯基淀粉复合物部分取代蛋清蛋白：蛋糕和冰淇淋的理化性质研究”的修正。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-09 DOI: 10.1111/jtxs.70005

{"title":"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”","authors":"","doi":"10.1111/jtxs.70005","DOIUrl":"10.1111/jtxs.70005","url":null,"abstract":"Zhou, X., Y. Jiang, M. Youssef, Y. Teng, J. Li, B. Li, and F. Zhan. 2024. “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.” Journal of Texture Studies 55: e12870. https://doi.org/10.1111/jtxs.12870.In the originally published version, the order of authors and institutions were incorrect. The correct order appears below. The online version of this article has been corrected accordingly.We apologize for this error.Fuchao Zhan1, Xiaorui Zhou2, Ying Jiang2, Mahmoud Youssef2,3, Yongxin Teng4, Jing Li2, Bin Li21College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China2College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China3Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt4School of Food Science and Engineering, South China University of Technology, Guangzhou, China","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat 利用湿纺丝素蛋白纤维增强肉类模拟质地：一种模拟全肌肉的新方法。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-06 DOI: 10.1111/jtxs.70001

Rita Chuang, Arin Naidu, Josephine Galipon

{"title":"Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat","authors":"Rita Chuang, Arin Naidu, Josephine Galipon","doi":"10.1111/jtxs.70001","DOIUrl":"10.1111/jtxs.70001","url":null,"abstract":"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 explored for texture enhancement and scaffolding in both meat analogs and cell-based meats, the use of wet-spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet-spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm-diameter, 3-mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three-dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole-muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet-spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high-quality plant-based alternatives.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11704076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2025-01-06 DOI: 10.1111/jtxs.70002

Ana Cristina Agulheiro-Santos, Graça Machado, Teresa Eusébio, Maria João Lança

{"title":"Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method","authors":"Ana Cristina Agulheiro-Santos, Graça Machado, Teresa Eusébio, Maria João Lança","doi":"10.1111/jtxs.70002","DOIUrl":"https://doi.org/10.1111/jtxs.70002","url":null,"abstract":"<div>\u0000 \u0000 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 lamprey are closely scrutinized by consumers. The texture is commonly referred to as tenderness, and is one crucial sensory attribute valued by consumers. A deep search for scientific publications about texture evaluation of lamprey allows us to conclude that there is no work published. So, a wide review was carried out on methods for evaluating fish texture. This study aims: (i) to assess the texture of specimens caught in two Portuguese rivers, Guadiana, and Mondego and (ii) to validate the Warner-Bratzler shear method for assessing sea lamprey's texture. Our results on texture of sea lampreys caught in Guadiana and Mondego River basins revealed significant differences in texture parameters, obtained through the Warner Bratzler test. Sea lamprey from Guadiana River basin exhibited lower values of firmness (123.15 N) and energy indicating softer flesh, and lampreys from Mondego River basin displayed higher firmness values (147.37 N), indicating harder flesh. This study confirmed the adequacy of the Warner-Bratzler shear method for assessing sea lamprey texture due to its sensitivity and accuracy in measuring the texture parameters obtained through force deformation curve. This knowledge will allow future studies to use a consistent method to assess texture. The certification of regional food products increases fishing communities' income and gives consumers greater confidence in the quality of these delicatessen products.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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 酪蛋白酸钠/单宁酸/琥珀酸辛烯基淀粉复合物部分取代蛋清蛋白：蛋糕和冰淇淋的理化性质研究

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-12-02 DOI: 10.1111/jtxs.12870

Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan

{"title":"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","authors":"Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan","doi":"10.1111/jtxs.12870","DOIUrl":"https://doi.org/10.1111/jtxs.12870","url":null,"abstract":"<div>\u0000 \u0000 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)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception 口腔加工中的黏附力和黏蛋白：它们在食物相互作用、质地和感官知觉中的作用。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-26 DOI: 10.1111/jtxs.70000

Ioannis Velopoulos, Maria Dimopoulou, Jianshe Chen, Christos Ritzoulis

{"title":"Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception","authors":"Ioannis Velopoulos, Maria Dimopoulou, Jianshe Chen, Christos Ritzoulis","doi":"10.1111/jtxs.70000","DOIUrl":"10.1111/jtxs.70000","url":null,"abstract":"<div>\u0000 \u0000 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. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids–mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol–mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142729981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties 魔芋胶-卵磷脂复合体系的流变学和摩擦学特性：加入唾液和摩擦表面特性的影响

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-25 DOI: 10.1111/jtxs.12874

Zhihua Pang, Imane Bourouis, Mengfei Li, Cunshe Chen, Xinqi Liu

{"title":"Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties","authors":"Zhihua Pang, Imane Bourouis, Mengfei Li, Cunshe Chen, Xinqi Liu","doi":"10.1111/jtxs.12874","DOIUrl":"10.1111/jtxs.12874","url":null,"abstract":"<div>\u0000 \u0000 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 on the rheological and tribological properties of these systems, as well as the lubrication on different friction surfaces with varying characteristics. It has been found that different friction surfaces exhibited distinct morphological features and roughness values, significantly impacting surface wettability when treated with saliva. The viscosity of KGM–lecithin composite systems increased slightly compared to KGM hydrogel. However, adding oral or artificial saliva led to a noticeable decrease in viscosity. Lecithin did not significantly alter the viscoelastic properties of KGM gel, but the incorporation of artificial and oral saliva introduced some changes. CLSM images showed that the stability and distribution of lecithin within the composite system varied with lecithin concentration and saliva type, with artificial saliva ensuring a stable and even distribution, while oral saliva caused aggregation and irregular distribution. Furthermore, the study found that the lubrication performance of the KGM-lecithin system was influenced by the properties of the friction surface, with hydrophilic rough surfaces providing superior lubrication compared to rough surfaces. The addition of lecithin enhanced lubrication across all tested surfaces, and artificial saliva surpassed oral saliva in reducing friction coefficients. These findings offer valuable insights into the potential use of KGM-lecithin composite systems as fat mimetics, particularly in enhancing lubrication for various applications.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142716479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Exploration Into the Measurement and Reporting of Food Firmness and Hardness 食品硬度的测量和报告探索。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-18 DOI: 10.1111/jtxs.12873

Andrew J. Rosenthal

引用次数: 0