Journal of texture studies最新文献

{"title":"Effect of Thickener Rheology on Bolus Cohesivity in Dysphagia Management","authors":"Mats Stading,&nbsp;Johanna Eckardt","doi":"10.1111/jtxs.70107","DOIUrl":"10.1111/jtxs.70107","url":null,"abstract":"<p>Dysphagia caused by dysfunction is commonly managed by thickened beverages, yet fluids with similar viscosity may differ markedly in terms of swallowing safety. This study investigates how thickening mechanisms such as viscosity level, elasticity, and shear-thinning affect bolus cohesivity and aspiration risk. Model fluids with identical shear viscosity at 50 s⁻¹ of 0.15 Pa s and IDDSI level 2 were formulated: Newtonian (maltodextrin), Boger (maltodextrin + xanthan, elastic), and shear-thinning (xanthan). Their flow behavior was evaluated in a swallowing simulator (“The Gothenburg Throat”) replicating healthy and impaired conditions, combined with shear and extensional rheometry. Despite identical shear viscosity, marked differences in flow were observed. Newtonian fluids showed insufficient cohesivity and allowed aspiration under impaired conditions, whereas both elastic (Boger) and shear-thinning fluids maintained cohesive boluses and prevented airway entry. Elastic and extensional properties enhance bolus integrity, reducing droplet breakup. Analysis using dimensionless numbers indicated that neither viscosity nor inertia alone predicts performance; instead, a combined “bolus cohesivity number” incorporating viscous, elastic, inertial, and surface forces correlated with aspiration outcomes. These results demonstrate that the mechanism of thickening is critical: elasticity and shear-thinning improve swallowing safety beyond viscosity alone, which has strong implications for the design and selection of dysphagia thickeners.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13500176/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148808722","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}

{"title":"Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs","authors":"Christina J. Birke Rune,&nbsp;Davide Giacalone,&nbsp;Mathias P. Clausen,&nbsp;Miek Schlangen","doi":"10.1111/jtxs.70111","DOIUrl":"https://doi.org/10.1111/jtxs.70111","url":null,"abstract":"<p>Texture, particularly fibrousness, is a critical driver of consumer acceptance of plant-based whole-cut meat analogues (PBMAs), as it underpins the characteristic bite and tearing behavior associated with meat. Despite advances in producing and instrumentally characterizing fibrous structures in PBMAs, it remains unclear how macrostructural fiber organization and mechanical anisotropy translate into the human perception of fibrousness during eating, and how visual cues influence this perception. To address this, five PBMA samples with systematically varied fibrous structures were evaluated using a combined structural, mechanical, and sensory approach. Macrostructural fibrousness was quantified using the image-based Fiberlyzer method, while directional compression testing characterized mechanical anisotropy and fluid release behavior. A trained sensory panel (<i>n</i> = 8) assessed visible and oral <i>fibrousness</i> together with related texture attributes under both visual and blindfolded conditions in order to determine the influence of visual appearance on texture perception. Results showed strong correspondence between image-derived fiber structure and perceived <i>fibrousness</i>. The Fiberlyzer Fiber Score explained 84% of the variance in visible fibrousness and more than 85% of the variance in oral fibrousness during mastication (<i>p</i> &lt; 0.05). Multivariate analyses further demonstrated that sensory <i>fibrousness</i> clustered with macrostructural fiber alignment and fracture-related mechanical properties, while <i>juiciness</i> was associated with differences in compression-induced fluid release. Removing visual cues increased response variability but did not significantly alter <i>fibrousness</i> perception for most samples, indicating that oral perception of <i>fibrousness</i> is primarily driven by physical structure rather than visual appearance. Together, these results demonstrate that macrostructural fiber organization quantified from images provides a reliable predictor of perceived <i>fibrousness</i> and that combining image-based structural analysis, directional mechanical testing, and sensory evaluation offers a robust framework for interpreting fibrous texture in plant-based meat analogues.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70111","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784767","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}

{"title":"Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality","authors":"Jiayi Ding,&nbsp;Xiner Cui,&nbsp;Yifei Xia,&nbsp;Yingqi Lv,&nbsp;Jingting Zhang,&nbsp;Zhenni Li,&nbsp;Ning Li","doi":"10.1111/jtxs.70108","DOIUrl":"https://doi.org/10.1111/jtxs.70108","url":null,"abstract":"<div>\u0000 \u0000 <p>Psyllium husk gel (PHG) is a soluble dietary fiber with well-documented health benefits, yet its application in whole wheat products is constrained by complex interactions with the gluten network. This study investigated the effects of PHG at 0%, 2%, 8%, and 14% on the phase mass and protein redistribution, microstructure, thermal properties, and steamed bread quality of whole wheat dough. PHG reduced the aqueous phase mass after ultracentrifugation and reallocated proteins predominantly to the water-insoluble fraction, while non-protein substances shifted to the water-soluble fraction associated with insoluble matter. Scanning electron microscopy revealed that PHG transformed the dough from discrete starch granules into continuous aggregates with enhanced granule coverage, and X-ray micro-computed tomography further quantified that PHG increased mean gas cell wall thickness by 3.2%–43.1%, with uniform thickening achieved only at 8% addition. At 14%, PHG disrupted thickness uniformity and reduced the optimal thermal stability observed at 8%, as evidenced by a 28.6% higher tan <i>δ</i> at 60°C and a 15.8% lower residual weight at 350°C. Nevertheless, both 8% and 14% PHG still maintained favorable crumb cellular structure, characterized by higher junction numbers and increased cell wall thickness relative to the control, which resulted in higher springiness even after 7 days of short-term storage. These findings clarify how PHG redistributes dough components and reinforces gas cell walls, and provide a practical basis for improving the quality and storage stability of high-fiber whole wheat steamed bread.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784174","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}

{"title":"Sensory Investigation of Toothpaste Foam Using Rheology and Dynamic Foam Analysis","authors":"Baran Teoman,&nbsp;Jonghun Lee,&nbsp;Phil Mai,&nbsp;Jimmy Yu,&nbsp;Paulo Kolle,&nbsp;Mark Vandeven,&nbsp;Aileen Cabelly,&nbsp;Monica Morelli,&nbsp;Andrei Potanin","doi":"10.1111/jtxs.70110","DOIUrl":"https://doi.org/10.1111/jtxs.70110","url":null,"abstract":"<div>\u0000 \u0000 <p>Consumer acceptance of toothpaste formulations is heavily influenced by oral tactile sensations, particularly foaming behavior. While Home Use Tests (HUTs) provide definitive consumer insights, they are resource-intensive and time-consuming. This study establishes an accelerated laboratory methodology to predict consumer perception of toothpaste foaming using instrumental rheology and dynamic foam analysis (DFA). Fifteen custom made toothpaste formulations varying in surfactant systems, abrasives, and sensates were evaluated. Laboratory evaluation included foam generation via a customized blender-rheometer geometry to monitor the viscoelastic properties (tan <i>δ</i>) of a paste-water slurry, paste yield stress analysis, and structural profiling via DFA. Multivariable linear regression revealed that the initial foam loss factor (tan <i>δ</i>) correlates strongly with consumer panel ratings for both Foam Degree (<i>R</i>² = 0.7) and Foam Liking (<i>R</i>² = 0.6). Integrating paste yield stress (<i>σ</i>_y) into a multivariate model markedly enhanced the prediction (<i>R</i>² = 0.8). Alternative multivariable models using tan <i>δ</i> and initial DFA parameters—specifically bubble count and average bubble radius—similarly yielded highly accurate predictions of mouthfeel (<i>R</i>² = 0.8). The findings demonstrate that formulations with low paste yield stress and high foam visco-dominance (higher tan <i>δ</i>) facilitate bubble formation and produce rich, consumer-preferred “liquidish” textures. Alternative multivariable models using tan <i>δ</i> and DFA parameters were also presented. This dual rheological framework provides an instrumental proxy to screen and optimize toothpastes prior to panel studies.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784152","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}

{"title":"Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate","authors":"Xinlian Su,&nbsp;Xin Hu,&nbsp;Ping Li,&nbsp;Kai Zhou,&nbsp;Hui Zhou,&nbsp;Baocai Xu","doi":"10.1111/jtxs.70109","DOIUrl":"https://doi.org/10.1111/jtxs.70109","url":null,"abstract":"<div>\u0000 \u0000 <p>High-moisture extrusion is an important technology for producing fibrous plant-based meat analogs, yet the relative contributions of different processing variables to quality formation remain unclear. In this study, wheat gluten and <i>Morchella esculenta</i> mycelium were used as raw materials to investigate the effects of moisture content, barrel temperature, screw speed, and cooling temperature on the quality characteristics of high-moisture extrudates. Moisture content was identified as the key factor affecting texture, color, and water distribution. Excessively high cooling temperature (100°C) led to an increase in fibrous degree but a reduction in hardness. LF-NMR analysis showed that processing conditions significantly altered water distribution and mobility in the extrudates. FTIR results indicated that the major functional groups were not markedly changed, whereas protein secondary structures underwent pronounced rearrangement, suggesting that suitable processing conditions favored ordered chain reorganization and the formation of stable structures. Protein solubility further revealed that network formation and restructuring were mainly governed by hydrogen bonding and hydrophobic interactions. Consistently, correlation analysis indicated that moisture content was closely associated with several quality attributes of the extrudates. Overall, the quality formation of high-moisture extrudates was jointly driven by intermolecular protein interactions, water migration behavior, and structural reorganization.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784175","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}

{"title":"Modulation of Cod Myofibrillar Protein Gels by Egg White and Whey Proteins: From Aggregation Kinetics to Gel Mechanics","authors":"Safia Aslam,&nbsp;Jinjin Xing,&nbsp;Hui Tao,&nbsp;Xiaojie Zhang,&nbsp;Pengjie Wang,&nbsp;Zhihua Pang","doi":"10.1111/jtxs.70106","DOIUrl":"10.1111/jtxs.70106","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, we evaluated how varying concentrations of two exogenous proteins, egg white protein (EWP) and whey protein isolate (WPI) influence heat-induced aggregation and gelation of cod myofibrillar proteins (MPs). Addition of exogenous proteins enhanced the MP solubility and surface hydrophobicity while reducing the turbidity and total sulfhydryl levels. These physicochemical changes occurred during heating in three kinetic phases, an initial rapid phase (0–30 min), a slower transitional phase (30–60 min), and a second rapid aggregation phase (70–90 min) until equilibrium was reached. Dynamic rheology revealed that EWP enhanced <i>G</i>′ at moderate concentrations but reduced it at higher levels, while WPI caused a progressive decline in <i>G</i>′ with increasing concentration. Gel property analysis showed that EWP-M (MP:EWP = 2:14) produced the highest gel strength, whereas WPI-L (MP:WPI = 1:15) resulted in the lowest cooking loss and highest water-holding capacity (WHC). WPI-containing systems exhibited slightly lower gel strength but showed improved water retention and a uniform microstructure. Notably, a 1:1 EWP-WPI combination showed synergistic network solubility, hydrophobic exposure, and uniform microstructure, leading to high gel strength with minimal cooking loss and maximum WHC. Mechanistically, EWP acted as a structural enhancer, promoting gel network strengthening and increased rigidity, whereas WPI functioned primarily as a filler, enhancing water retention and reducing structural heterogeneity. These findings offer key insights into MP/EWP-WPI interactions and support the optimization of composite protein gel systems.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148706829","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}

{"title":"Rheological and Technological Design of Texture-Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis","authors":"Zulfiya Konarbayeva","doi":"10.1111/jtxs.70105","DOIUrl":"10.1111/jtxs.70105","url":null,"abstract":"<div>\u0000 \u0000 <p>Amyotrophic lateral sclerosis (ALS) is frequently accompanied by progressive dysphagia, weight loss, and hypermetabolism, which complicate the maintenance of adequate nutritional status. For these patients, food systems must not only provide sufficient energy and protein within a limited volume but also exhibit textural and rheological properties that support safe swallowing. This review analyzes technological and rheological approaches to the design of texture-modified food systems for nutritional support in ALS. Particular attention is given to apparent viscosity, shear-thinning behavior, yield stress, structural homogeneity, and storage stability as parameters affecting bolus formation, swallowing safety, and product performance. The relevance of the International Dysphagia Diet Standardization Initiative framework for classifying food textures and liquid consistencies is also considered. The review further examines the functional and technological roles of animal- and plant-based raw materials, including regional raw materials, in the formulation of energy-dense and structurally stable foods. Proteins, lipids, hydrocolloids, starch gels, and polysaccharide networks are discussed as key components for controlling texture, viscosity, gelation, emulsion stability, and nutritional density. Technological strategies such as homogenization, emulsification, protein-based structuring, hydrocolloid thickening, high-pressure homogenization, and 3D food printing are considered in relation to their potential for developing safe, acceptable, and locally adaptable products for patients with ALS-related dysphagia. The findings highlight the need to integrate food texture science, rheological control, nutritional adequacy, sensory acceptability, and regional availability in the development of clinically relevant texture-modified foods.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148669738","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}

{"title":"Distinct Temporal Mouthfeel in Dairy and Plant-Based Milk Is Related to Their Rheological and Tribological Spectra","authors":"James Makame,&nbsp;Gunalan Dhamodharan,&nbsp;Hitarthi More,&nbsp;Joe Biju Joseph,&nbsp;Jonathan P. Rothstein,&nbsp;Alissa A. Nolden","doi":"10.1111/jtxs.70104","DOIUrl":"https://doi.org/10.1111/jtxs.70104","url":null,"abstract":"<p>Despite an expanding market for plant-based milks (PBMs), replicating the techno-functional properties of fluid dairy in PBMs remains challenging due to limited understanding of how the fluid physics of the beverage relate to their mouthfeel and hedonic responses. This study investigated the microstructure, tribological, and rheological (extensional and shear viscosity) profiles of PBMs (soy, almond, oat) and dairy milks (whole, skim, heavy cream), in relation to their sensory mouthfeel, assessed by consumers (<i>n</i> = 86) using Temporal check-all-that-apply (TCATA) and attribute intensity ratings. Whole milk, almond, and heavy cream were shear-thinning, with heavy cream exhibiting viscoelasticity during stretching and oat, soy, and fat-free were Newtonian (or near-Newtownian). Based on TCATA profiles analysis and Cochrane's Q Test (with McNemer test as post hoc) (<i>p</i> ≤ 0.05) and on Multiple Factor Analysis (MFA), PBMs were characterized as thin and astringent, whereas heavy cream and whole milk were thick and creamy. Whole milk had a low frictional coefficient (CoF), optimal viscosity, smoothness, and creaminess sensory attributes, while soy, oat, and almond milks were associated with thin, watery, and astringent sensory properties and high CoF. This study establishes important associations linking temporal mouthfeel perception with multi-rheological measures and tribology in PBMs and dairy milks. Understanding the basis for differences in the mechano-structural and sensory profiles can help optimize PBMs' mouthfeel for improved consumer acceptance.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616567","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}

{"title":"Texture Profile Analysis in Practice: Applications and Limitations","authors":"Christine Hui Qin Goh,&nbsp;Michelle Jie Ying Choy,&nbsp;Jianshe Chen","doi":"10.1111/jtxs.70103","DOIUrl":"10.1111/jtxs.70103","url":null,"abstract":"<div>\u0000 \u0000 <p>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 sample geometry impact the reliability and comparability of results across studies. Furthermore, TPA results are often misinterpreted for their textural meanings. This review aims to highlight the key parameters that must be carefully controlled to enhance the reliability of the method using agar-agar gels as a case study to illustrate how variations in these parameters influence outcomes. The findings underscore the importance of tailoring testing conditions to specific food types and objectives, alongside rigorous standardization and transparent reporting of methodological details. This review further highlights that TPA results should be interpreted comparatively rather than as absolute values. While TPA cannot fully replicate the complexity of oral texture sensation, it remains a valuable tool when users thoroughly understand its limitations and adjust key parameters to align with their experimental goals, particularly in industrial R&amp;D purposes.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148430526","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}

{"title":"Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese-Flavored Corn Snacks and Food Bolus Formation and Properties","authors":"Juliana de Carvalho Marchesin,&nbsp;Christian Salles,&nbsp;Ana Carolina Conti","doi":"10.1111/jtxs.70102","DOIUrl":"10.1111/jtxs.70102","url":null,"abstract":"<p>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 composition and structure and their interactions. Expanded snacks have low nutritional value mainly due to their low protein and fiber content and high lipid content and energetic value, which should be improved to ensure good consumer appreciation. Thus, a rotational central composite design was applied to study the oral processing of cheese-flavored corn snacks. The independent variables were moisture content of corn grits, extrusion temperature, and percentage of oil added (17 assays). The dependent variables included the chemical and physical properties of the products and the formation and properties of the corn snack boluses. The dynamic sensory profile of the products was also evaluated. The increase in the moisture content of corn grits reduced the number of particles in the food boluses. The increase in extrusion temperature reduced the density and force peak of snacks and chewing cycles, whereas the role of sunflower oil addition is more complex. The sensory profile of corn snacks stood out by hardness and crispness in the beginning of mastication, and sticky from the middle to the end, as well as by salty taste; however, the temporality had a low importance to characterize them. In conclusion, the sunflower oil has little impact on the sensory profile of corn snacks, suggesting that a low content of sunflower oil may be sensorially acceptable, contributing to nutritionally improved corn snacks.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148391401","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}