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	题名	作者	年代	出处	被引量
1	Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins显示文摘	Ram B P Nigam S N	1983	J Texture Stud1983，14，：	1
2	Viscoelastic properties of wheat flour doughs: Variation of dynamic moduli with water and protein content 显示文摘	Navickis L L Anserson R A Bagley E B	1982	J Texture Stud1982，13，：	1
3	Influence of water on the crispness of cereal based foods-acoustic, mechanical, and sensory studies 显示文摘	ROUDAUT G DACREMONT C LE M M	1998	J Texture Stud1998，29，：	1
4	Difference in functional properties of 7 S and 11 S soybean proteins显示文摘	Saio K Watanabe T	1978	J Texture Study1978，9，：	1
5	Texture of fish muscle显示文摘	Dunajaski E	1979	J Texture Studies1979，10，：	1
6	Instrumental measurement of stickiness of doughs and other foods显示文摘	Hoseney R C Sinewing J O	1999	J Texture Studies1999，301，：	1
7	Rheological characterization of stirred yoghurt: viscometry 显示文摘	Skiver A R H Qvist K B	1993	J Texture Stud1993，24，2：	1
8	Fiber diameter and fish texture显示文摘	Hurling R Rodell J B Hunt H D	1996	J Texture Stud1996，27，6：	1
9	Transglutaminase in dairy products : Chemistry, physics, application 显示文摘	Jaros D Partschefeld C Henle T	2006	J Texture Stud2006，37，：	1
10	Impact of Grapes Heterogeneity According to Sugar Level on both Physical and Mechanical Berries Properties and Their Anthocyanins Extractability at Harvest显示文摘	I. Zouid R. Siret F. Jourjon E. Mehinagic L. Rolle	2012	J Texture Stud2012，，2：	1
11	A computerized method to analyze the creep behaviour of viscoelastic foods显示文摘	Balaban M Carrillo A R Kokini J L	1988	J Texture Stud1988，，19：	1
12	Rheological characterization of srirred yoghurt Viscometry显示文摘	Skriver A H Roemer K B Qvist	1993	J Texture stud1993，24，：	1
13	Vibrational techniques for testing fruit firmness显示文摘	Finney E E Jr	1972	J Texture Studies1972，3，：	1
14	Acoustic impulse response method for measuring natural frequency of intact fruits and preliminary application to internal quality evaluation of apples and watermelons显示文摘	Yamamoto H Iwamoto M Haginuma S	1980	J Texture Studies1980，11，2：	1
15	Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages显示文摘	Pangborn R M Gibbs Z M Tassan C	1978	J of Texture Studies1978，，9：	1
16	Rheological characterization of stirred yoghurt viscometry显示文摘	Skiver A H Roemer K B Qvist	1993	J Texture Stud1993，24，：	1
17	Characterisation of a Commercial Soy Isolate by Physical Techniques 显示文摘	Chronakis I S Kasapis S Richardson R K	1995	J Texture Studies1995，26，：	1
18	Data analysis of penetrometric force/displacement curves for the characterization of whole apple fruits显示文摘	Camps C Guilermin P Mauget J C	2005	J Texture Stud2005，36，4：	1
19	Effect of gum Arabic on the rheology of corn flour doughs and fried product quality显示文摘	Bhattacharya S Narasimha H V Bhattacharya S	2003	J Texture Studies2003，34，：	1
20	Major factors effecting cooked milled Rice hardness and cooking time显示文摘	ULIANO B O PEREZ C M	1983	J Texture Stud1983，，14：	1

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