Texture Analysis based on Ultrasound Elastography for Food Design
Author:
Affiliation:
1. Tokyo University of Science
2. University of Tsukuba
3. University of Yamanashi
Publisher
Japan Society of Kansei Engineering
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/ijae/18/1/18_IJAE-D-17-00016/_pdf
Reference19 articles.
1. 1. C. M. Christensen; Food Texture Perception, Advances in Food Research, 29, pp.159-199, 1984.
2. 2. M. M. Boyar, and D. Kilcast; Review food texture and dental science, Journal of Texture Studies, 17, pp.221-252, 1986.
3. 3. J. X. Guinard, and R. Mazzucchelli; The sensory perception of texture and mouthfeel, Trends in Food Science & Technology, 7, pp.213-219, 1996.
4. 4. K. Nishinari; Rheology, food texture and mastication, Journal of Texture Studies, 35, pp.113-124, 2004.
5. 5. F. Lenfant, C. Loret, N. Pineau, C. Hartmann, and N. Martin; Perception of oral food breakdown, The concept of sensory trajectory, Appetite. 52, pp.659-667, 2009.
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