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1	The effects of food texture on chewing patterns in human subjects Agrawal, Kalpana Rajesh. January 1999 (has links) published_or_final_version / Anatomy / Doctoral / Doctor of Philosophy Food texture. Mastication.
2	The mechanical properties of starchy foods in relation to texture and digestibility 隋中泉, Sui, Zhongquan. January 2007 (has links) published_or_final_version / abstract / Biological Sciences / Doctoral / Doctor of Philosophy Food texture. Starch. Digestion.
3	Food texture and perception Chauvin, Maite Andrea, January 2007 (has links) (PDF) Thesis (Ph. D. in food science)--Washington State University, December 2007. / Includes bibliographical references. Food texture. Food Food
4	The mechanical properties of starchy foods in relation to texture and digestibility Sui, Zhongquan. January 2007 (has links) Thesis (Ph. D.)--University of Hong Kong, 2008. / Also available in print. Food texture. Starch. Digestion.
5	The effects of food texture on chewing patterns in human subjects / Agrawal, Kalpana Rajesh. January 1999 (has links) Thesis (Ph. D.)--University of Hong Kong, 1999. / Includes bibliographical references (leaves 156-172). Food texture. Mastication.
6	An investigation on the flavor compounds and texture in Chinese chicken meat / Xi, Zhiqun. January 2000 (has links) Thesis (Ph. D.)--University of Hong Kong, 2000. / Includes bibliographical references (leaves 230-244). Poultry Poultry Food texture.
7	Mobility and oxidative stability in plasticised food matrices : the role of water / Partanen, Riitta. January 1900 (has links) (PDF) Thesis (doctoral)--Helsinki University of Technology, 2008. / Includes bibliographical references. Also available on the World Wide Web. Food texture. Plasticizers.
8	Effect of maturity and variety on the textural quality of green snap beans Martens, Victor Jake January 1973 (has links) Rheological measurements on intact fresh snap beans (Phaseolus vulgaris v.) and purees made from raw beans were used to assess the effect of variety and sieve size on the textural characteristics of green snap beans. Seed length, percentage dry matter and physical fiber measurements were used as textural quality indicators. Four varieties of green snap beans (Tendercrop, Rainier, Harvester and BBL 290) were tested in 1971 and 1972. Each variety was harvested five times in each year. Adverse environmental conditions in 1971 caused bean textural quality to be higher in 1972 than in 1971. The four varieties tested showed significant differences with Rainier exhibiting the best textural quality while Harvester generally showed the poorest quality. Tests involving the resistance to shearing of intact bean pods were carried out using the Ottawa Texture Measuring System and the Food Technology Corporation's Texture Test System (formerly the Kramer shear press). Viscosity tests were performed on purees composed of macerated raw green bean tissue and water. Results were obtained from spread test using a simplified Adams-type consistometer and from rotating coaxial cylinder tests using a Brookfield RVT Synchro-Lectric Viscometer fitted with a small sample adapter. The Brookfield data were then fitted to the power-law equation. Rheological parameters showed highly significant interrelationships in most instances. Viscous properties of purees (spread, m, n and yield stress) were highly correlated with percentage dry matter of the beans. Peak force readings of the Kramer shear press and the Ottawa Texture Measuring System were significantly correlated with all textural quality and viscometric parameters. / Land and Food Systems, Faculty of / Graduate Kidney bean Food texture
9	Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time / Siripurapu, Subhash Chandra Bose January 1980 (has links) No description available. Engineering Sausages Food texture
10	Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture / Ong, Yee-Ling. January 1900 (has links) Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 100-106). Also available on the World Wide Web. Plant proteins. Noodles. Food texture.

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