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  1. Gauging fruit quality by a gentle squeeze – what are you really feeling?
  2. Contact Stresses in Gelatin Spheres Under Compressive Die Loading
  3. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate
  4. Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's Breakdown Path
  5. Preface
  6. Preface
  7. Food texture and structure
  8. Instrumental characterisation of textural properties of solid and semi-solid food
  9. Modifying Food Texture
  10. Modifying Food Texture
  11. Contributors
  12. Contributors
  13. Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes
  14. Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”
  15. Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men
  16. Glycaemic response to barley porridge varying in dietary fibre content
  17. TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?
  18. Technical note: Ultrasonic detection of the degradation of starch by α-amylase
  19. Demonstration of Surface Tension
  20. Interactions between fat crystal networks and sodium caseinate at the sunflower oil-water interface
  21. Interactions between Tristearin Crystals and Proteins at the Oil–Water Interface
  22. Teaching and research in nutrition and food science at Oxford Brookes University
  23. Interactions between Fat Crystals and Proteins at the Oil–Water Interface
  24. Application of aged egg in enabling increased substitution of sucrose by litesse (polydextrose) in high-ratio cakes
  25. Influence of Tristearin Crystals on the Apparent Interfacial Shear Viscosity of Aqueous Lysozyme-Hydrocarbon Model Systems
  26. Hot-stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose
  27. Effects of sucrose replacement by poly dextrose on the mechanism of structure formation in high ratio cakes
  28. Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout (Salmo gairdneri)
  29. Surface tension as a controlled variable in mechanical dishwashing
  30. SOIL REMOVAL IN MECHANICAL DISHWASHING