Subject: 664.02 - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Subject 664.02

21. A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions. Issue 5 (13th April 2022)

Authors:: Nhouchi, Zeineb; Watuzola, Roxane; Pense‐Lheritier, Anne Marie
Journal:: Journal of texture studies
Issue:: Volume 53:Issue 5(2022)
Page Start:: 581
Record Type:: Journal Article
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22. A swing arm device for the acoustic measurement of food texture. Issue 2 (12th December 2018)

Authors:: Akimoto, Hidemi; Sakurai, Naoki; Blahovec, Jiri
Journal:: Journal of texture studies
Issue:: Volume 50:Issue 2(2019)
Page Start:: 104
Record Type:: Journal Article
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23. A unique method for detecting beef tenderness based on viscoelasticity principle. Issue 5 (14th March 2017)

Authors:: Long, Yuan; Tang, Xiuying; Wang, Wenjuan; Peng, Yankun; Dong, Xiaoguang; Kang, Xilong; Li, Yongyu
Journal:: Journal of texture studies
Issue:: Volume 48:Issue 5(2017)
Page Start:: 433
Record Type:: Journal Article
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24. Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities. Issue 5 (3rd August 2022)

Authors:: McDowell, Taylor K.; Lowe, Judith; McSweeney, Matthew B.
Journal:: Journal of texture studies
Issue:: Volume 53:Issue 5(2022)
Page Start:: 647
Record Type:: Journal Article
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25. Acid induced gelation behavior of skim milk concentrated by membrane filtration. Issue 1 (22nd November 2019)

Authors:: Li, Ying; Corredig, Milena
Journal:: Journal of texture studies
Issue:: Volume 51:Issue 1(2020)
Page Start:: 101
Record Type:: Journal Article
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26. Acoustic Analysis of the Swallowing Sounds of Food with Different Physical Properties Using the Cervical Auscultation Method. Issue 3 (25th January 2013)

Authors:: Taniwaki, Mitsuru; Gao, Zhihong; Nishinari, Katsuyoshi; Kohyama, Kaoru
Journal:: Journal of texture studies
Issue:: Volume 44:Issue 3(2013)
Page Start:: 169
Record Type:: Journal Article
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27. Acoustic settings combination as a sensory crispness indicator of dry crispy food. Issue 2 (3rd November 2019)

Authors:: Dias‐Faceto, Liara S.; Salvador, Ana; Conti‐Silva, Ana C.
Journal:: Journal of texture studies
Issue:: Volume 51:Issue 2(2020)
Page Start:: 232
Record Type:: Journal Article
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28. Adaptation of Oral Processing to the Fracture Properties of Soft Solids. Issue 1 (28th October 2013)

Authors:: Koç, H.; Çakir, E.; Vinyard, C.J.; Essick, G.; Daubert, C.R.; Drake, M.A.; Osborne, J.; Foegeding, E.A.
Journal:: Journal of texture studies
Issue:: Volume 45:Issue 1(2014)
Page Start:: 47
Record Type:: Journal Article
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29. Adjustment of Food Textural Properties for Elderly Patients. Issue 4 (4th July 2016)

Authors:: Cichero, J.A.Y.
Journal:: Journal of texture studies
Issue:: Volume 47:Issue 4(2016)
Page Start:: 277
Record Type:: Journal Article
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30. Advanced micro-level experimental techniques for food drying and processing applications. (2021)

Authors:: Karim, Azharul; Fawzia, Sabrina
Record Type:: Book
Extent:: 1 online resource, illustrations (black and white)
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