The phrase "affect the texture of" is correct and usable in written English.
It can be used when discussing how something influences or changes the feel or quality of a material or substance.
Example: "The addition of certain ingredients can significantly affect the texture of the cake, making it either denser or lighter."
Alternatives: "influence the feel of" or "change the consistency of".
The results show that microstructural properties affect the texture of aerated foams.
Decisions made at an EU level affect the texture of daily life in its member states in the way that the Commonwealth's empty pronouncements do not.
Oak allows a subtle, minute interchange of air, which can affect the texture of wine and improve its ability to age.
They also show how the acidity of a variety of cheese will affect how its calcium and protein elements react together - this will in turn affect the texture of the dairy product when it is melted.
Critical analysis of Hillel's sayings, of his two legal enactments to relieve economic hardships in society, and even of the motifs the legends seek to emphasize leave little doubt that Hillel did indeed affect the texture of Jewish life profoundly.
Rhodes marinates the meat for 24 hours in a heady mixture of reduced red wine, port, brandy and aromatics, but I'm not sure it's a coincidence that much of the breast meat becomes mealy and dry: Harold McGee says that after about two hours, the acid in such marinades starts to adversely affect the texture of the meat, which I suspect is what happened here.
Bernard Devauchelle told me, "There is the fourth dimension — time — affecting the texture of the skin, the quality of the movement, and some atrophy of the tissue.
It is demonstrated that the particle size of the nanodiamond affects the texture of the coatings as well as their susceptibility to electrochemical attack in 3.5% NaCl solution.
Drying at 80 °C affected the texture of dried apples much more in comparison to those obtained at lower hot air temperature.
The addition of PEI depressed the overall crystallization rate of PTT and affected the texture of spherulites but did not alter the mechanism of crystal growth.
Canola oil, which is the seed oil lowest in saturated fat and highest in omega-3s, can also be used in place of butter or shortening when baking to reduce saturated fat without affecting the texture of flavor of dishes.
