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36篇 您的检索式：期刊名="J Texture stud"

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	题名	作者	年代	出处	被引量
1	Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins显示文摘	Ram B P Nigam S N	1983	J Texture Stud1983，14，：	1
2	Viscoelastic properties of wheat flour doughs: Variation of dynamic moduli with water and protein content 显示文摘	Navickis L L Anserson R A Bagley E B	1982	J Texture Stud1982，13，：	1
3	Influence of water on the crispness of cereal based foods-acoustic, mechanical, and sensory studies 显示文摘	ROUDAUT G DACREMONT C LE M M	1998	J Texture Stud1998，29，：	1
4	Rheological characterization of stirred yoghurt: viscometry 显示文摘	Skiver A R H Qvist K B	1993	J Texture Stud1993，24，2：	1
5	Fiber diameter and fish texture显示文摘	Hurling R Rodell J B Hunt H D	1996	J Texture Stud1996，27，6：	1
6	Transglutaminase in dairy products : Chemistry, physics, application 显示文摘	Jaros D Partschefeld C Henle T	2006	J Texture Stud2006，37，：	1
7	Impact of Grapes Heterogeneity According to Sugar Level on both Physical and Mechanical Berries Properties and Their Anthocyanins Extractability at Harvest显示文摘	I. Zouid R. Siret F. Jourjon E. Mehinagic L. Rolle	2012	J Texture Stud2012，，2：	1
8	A computerized method to analyze the creep behaviour of viscoelastic foods显示文摘	Balaban M Carrillo A R Kokini J L	1988	J Texture Stud1988，，19：	1
9	Rheological characterization of srirred yoghurt Viscometry显示文摘	Skriver A H Roemer K B Qvist	1993	J Texture stud1993，24，：	1
10	Rheological characterization of stirred yoghurt viscometry显示文摘	Skiver A H Roemer K B Qvist	1993	J Texture Stud1993，24，：	1
11	Data analysis of penetrometric force/displacement curves for the characterization of whole apple fruits显示文摘	Camps C Guilermin P Mauget J C	2005	J Texture Stud2005，36，4：	1
12	Major factors effecting cooked milled Rice hardness and cooking time显示文摘	ULIANO B O PEREZ C M	1983	J Texture Stud1983，，14：	1
13	Viscoelastic properties of wheat flour doughs: variation of dynamic moduli with water and protein content 显示文摘	Navickis L L Anderdon R A Bagley E B	1982	Texture Stud J1982，13，：	1
14	Fibre diameter and fish textural显示文摘	Hurling R Rodell J B Hunt H D	1996	J Texture Stud1996，27，：	1
15	Texture profile analysis applied to pounded yam 显示文摘	Otegbayo B Aina J Abbey L	2001	J Texture Stud2001，38，3：	1
16	Studies of the capability of bolus swallowing: Maximum tongue pressure, bolus size and bolus consistency 显示文摘	Alsanei WA Chen JS	2014	J Texture Stud2014，45，1：	1
17	Effect of high pressure processing on the texture of selected fruits and vegetables 显示文摘	Basak S Ramaswamy H S	1998	J Texture Stud1998，29，5：	1
18	Rheological characterization of stirred yoghurt: viscometry 显示文摘	SKIVER A R H QVIST K B	1993	J Texture Stud1993，24，2：	1
19	Rheological characterization of stirred yo-ghurt:viscometry显示文摘	SKIVER A R H QVIST K B	1993	J Texture Stud1993，24，2：	1
20	Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures 显示文摘	Folkenberg DM Dejmek P Skriver A	2005	J Texture Stud2005，36，：	1

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