1. Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
2. Texture estimation of snack foods using force, vibration, and sound;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-12-15
3. A Study of Snack Food Texture Estimation Based on Force, Vibration, and Sound Data in Fracture;2022 IEEE/SICE International Symposium on System Integration (SII);2022-01-09
4. Texture estimation of snack foods using force, vibration, and sound;J JPN SOC FOOD SCI;2022
5. Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling;Trends in Food Science & Technology;2021-10