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Plant-Based Protein Processing and Texture Properties
Plant-based protein products, such as meat and cheese analogs and plant-based milk, mimic the appearance, flavor, and texture of animal products....
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Texture Profile Analysis
Texture profile analysis (TPA) is the most common test used for analyzing the structural properties of bread. The characteristics of bread prepared...
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Texture
This chapter deals with texture as a subfield of solid-state rheology. With the help of axial loads, typical solid-state properties such as...
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Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties
Starches and proteins are two major types of biopolymer components in many foods. The interactions of protein with starches greatly influence the...
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Improvement of decorative texture effects, thermal stability, and mechanical properties of Pinus massoniana using a combined dyeing and superhydrophobic modification method
To solve the problem of poor texture decorative effects and inferior functional properties of a fast-growing wood, a combined dyeing and...
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Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties
The texture analyzer is the equipment most used to measure the texture properties of foods, although it has limitations in reproducing some...
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The Preservation of Nano-edible Coating on Texture Stabilization of Blunt Snout Bream (Megalobrama amblycephala): Focus on Physicochemical Properties and Proteomics Analysis
A natural nano-edible coating based on fish gelatin-rosemary essential oil was developed for the preservation of blunt snout bream ( Megalobrama...
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Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between...
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Research advances on standards and processing methods of texture-modified foods for dysphagia: a review
As a remarkably common clinical symptom of many diseases, dysphagia has become a major public health issue. Texture-modified foods is a widespread...
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Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis
The alternative starches and flours used in gluten-free bakery in replacement of wheat have very low quantities of fibre. As a consequence, the...
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Consumer acceptability and texture analysis of frozen dumplings using different cooking methods
Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception...
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Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour
Muffin is a baked product, relished by all age groups, mainly formulated from refined wheat flour, sugar and butter thus has high carbohydrate and...
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Effect of Dynamic Recrystallization Mode on Texture Components and Hardness for Nano-SiC Particles Reinforced Aluminum Matrix Composites Prepared Via Friction Stir Processing
Evolution of microstructure and texture in the stir zone (SZ), advancing side thermomechanically affected zone (AS-TMAZ), retreating side...
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Study on texture detection of gelatin-agar composite gel based on bionic chewing
Gels formed by combining gelatin and agar are often used to develop food products such as pudding and gummy bears. Sensory evaluation experiments,...
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Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color
This study investigated the potential of psyllium husk (PH) and fenugreek leaves (FL) as functional ingredients in goat meat patties. Box‒Behnken...
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Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches
The effect of taste and aroma on texture perception was explored in model gels. The samples were composed of two types of gels (gelatin and kappa...
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Methods for controlling the texture of thin films of wedge-shaped amphiphilic compounds based on 2,3,4-tris(dodecyloxy)benzenesulfonic acid
A number of wedge-shaped amphiphilic mesogens, derivatives of 1,2,3-tris(dodecyloxy)-benzene, which are precursors of polymer ion conducting...
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Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?
Texture profile analysis (TPA) is widely used to evaluate instrumental texture of fish fillets. However, different TPA setting conditions are the...
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Effect of selected pre-processing methods by PLSR to predict low-fat mozzarella texture measured by hyperspectral imaging
Having improved prediction performance of PLSR, the most common methods were implemented to reduce diffusively and specular reflected radiation...
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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics
In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because...
