ta.xt plus texture analyzer (Stable Micro Systems Ltd)
90
Structured Review
Stable Micro Systems Ltd
ta.xt plus texture analyzer
Ta.Xt Plus Texture Analyzer, supplied by Stable Micro Systems Ltd, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ta%2Ext+plus+texture+analyzer/texture+analyzer+ta+xt2i/10__1016_slash_j__foodres__2025__116890-79-9-13
Average 90 stars, based on 1 article reviews
Ta.Xt Plus Texture Analyzer, supplied by Stable Micro Systems Ltd, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ta%2Ext+plus+texture+analyzer/texture+analyzer+ta+xt2i/10__1016_slash_j__foodres__2025__116890-79-9-13
Average 90 stars, based on 1 article reviews
ta.xt plus texture analyzer - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Hydrogel–Nanolipid Formulations for the Complex Anti-Inflammatory and Antimicrobial Therapy of Periodontitis Article Snippet: Mucoadhesion testing was conducted using a TA.XT plus Texture Analyzer ( Article Title: Hydrogel-Nanolipid Formulations for the Complex Anti-Inflammatory and Antimicrobial Therapy of Periodontitis. Article Snippet: Mucoadhesive Study Mucoadhesion testing was conducted using a TA.XT plus Texture Analyzer ( Article Title: Synthesis of Poly (2‐hydroxyethyl ethyleneimine) and Its Mucoadhesive Film Formulations When Blended with Chitosan for Buccal Delivery of Haloperidol Article Snippet: The mechanical characteristics of films, including puncture strength, elongation at puncture and modulus at puncture were evaluated using a Article Title: Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses. Article Snippet: The present study examined the proteomic characteristics and fermentation dynamics of indigenous bacteria isolated from traditional Mihalic cheese in an acid gel matrix.. Accordingly, autochthonous strains of Levilactobacillus brevis, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus were adapted to the gel matrix alongside commercial yogurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus).. The study evaluated bacterial activity, proteolytic behavior, physicochemical characteristics, and textural and sensory properties in acid gel samples. Article Title: Retortable gluten-free pasta Article Snippet: “Textual Firmness” means texture measured by a TA.XT Plus Texture Analyzer commercially available from Texture Technologies Corp. and Article Title: Optimizing epigallocatechin gallate-gluten covalent gels through controlled disulfide bond cleavage: Structural tailoring for enhanced functional properties Article Snippet: The spatial architecture of cross-linked protein networks plays a critical role in modulating gel formation and functionality.. Given that the functional properties of gluten are highly dependent on disulfide bonds, this study investigated how controlled disulfide bond cleavage regulates the structural and functional characteristics of epigallocatechin gallate (EGCG)-gluten composite gels.. Through systematic sodium metabisulfite treatment, we demonstrated that moderate disulfide bond cleavage optimally balances protein unfolding and polyphenol conjugation, resulting in gels with superior mechanical strength and gelling properties. Article Title: Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach. Article Snippet: The assessment of the textural characteristics of the PC was conducted using a Article Title: Chitosan/PEG nanoparticle-embedded oleogels improve blueberry derived resveratrol bioavailability and antioxidant capacity. Article Snippet: Blueberry polyphenols exhibit antioxidant and anti-inflammatory properties with a plausible role in preventing chronic diseases.. However, applications in food or supplements is limited by low bioavailability.. This study was aimed to formulate oleogel-blueberry extract encapsulated systems with chitosan/polyethylene glycol (PEG) nanoparticles (NPs) to enhance resveratrol delivery and bioavailability while retaining bioactivity. |