Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties by Rui Chen, Yiqing Zhu, Luman Sang, Liangxing Zhao, Sameh Sharafeldin, Li Zhi, Chongyi Wu, Qingyu Zhao, Qun Shen

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Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (<i>Lycopersicon esculentum</i>) by Dumitrița Flaiș, Mircea Oroian

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Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate by Maria Pombal, Ismael Marcet, Manuel Rendueles, Mario Diaz

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Insights on the Influence of the Drying Method and Surface Wettability on the Final Properties of Silica Aerogels by Beatriz Merillas, Maria Inês Roque, Cláudio M. R. Almeida, Miguel Ángel Rodríguez-Pérez, Luisa Durães

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Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties by Krishna Brunda Duggirala, Gopinath Mummaleti, Fanbin Kong, Anand Mohan

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Insight into the leavening process and structural properties of buns containing okara by Caporizzi Rossella, Derossi Antonio, Speranza Barbara, Racioppo Angela, La Gatta Barbara, Rutigliano Mariacinzia, Marinaro Grazia, Di Ruzza Benedetto, Cammarelle Antonella, Viscecchia Rosaria, Corbo Maria Rosaria, Severini Carla

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Wheat improves the quality of coarse cereals steamed bread by changing the gluten network by Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng

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3D Printing Properties of Surimi Inks Modulated by Bigels by WU Jiajie, TIAN Han, ZHONG Changxiu, CAI Xixi, HUANG Jianlian, WAN Shuo, CHEN Xu, WANG Shaoyun

Subjects: “…bigels; surimi; 3d printing; rheological properties; textural properties…”
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Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach by Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek

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Depositional environmental, provenance and climatic signatures of textural characteristics and heavy mineral distribution of the Vaigai river channel bed sediments, Southern India by Ramkumar M., Juni K.J., Sreerhishya K., Meenumol S., Kaviraj R., Jyothika J., Roy Priyadarsi D., Balasubramani K., Thirukumaran V., Nagarajan R., Menier D., Mathew M.J.

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Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice by Shiyi Lu, Kaige Li, Qi Su, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun

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The Variability of Textural Properties and Drying Characteristics of Dehydrated Sewage Sludge by Sergio Luis Parra-Angarita, Mohamad Wael Al Sayed, Angélique Léonard

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Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits by Si CHEN, Yu HUA, Shiyi FANG, Chuanyi ZHANG, Shangwen TANG, Yinqiang HUO, Chuanju LIU, Huanhuan LI

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Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion by SUN Yue, ZHANG Qiaozhen, GAO Mingshuang, LIU Siyuan, WANG Lijuan

Subjects: “…sodium caseinate; emulsion; potato dough; baked chips; textural properties…”
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Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake by Anuj Saklani, Ravinder Kaushik, Prince Chawla, Naveen Kumar, Mukul Kumar

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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice by Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang

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Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality by WANG Jin-hui, WANG Yu, FANG Jia-jun, XIONG He-sheng, TU Jin, XIAO Jian-hui

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Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures by Feng Zhang, Yaling Gu, Yuwei Guo, Muhammad Aaqil, Xiaolin Huang, Jingchuan Zheng, Zekun Shi, Yang Tian, Li Zhuang, Cunchao Zhao

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Xylitol substitution in the development of reduced-sugar gummy jelly mixed with Gymnema inodorum (Lour.) Decne leaf powder by Tem Sasiluksananukul, Nirinun Punya, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai

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Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures by Claudia Armijo, Leticia Montes, Ramón Moreira, Daniel Franco

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