On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids-Reference-Cited by-同舟云学术

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On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids

Published:2002-06 Issue:4 Volume:13 Page:227-236
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

van Vliet Ton

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference27 articles.

1. Holes in Dutch-type cheese. 1. Conditions allowing eye formation;Akkerman;Netherlands Milk and Dairy Journal,1989

2. Elastic and plastic fracture;Atkins,1985

3. Bourne, M. C. (1999). (Personal communication).

4. Mouthfeel of foods;de Bruijne,1993

5. Lubricated squeezing flow: a new biaxial extensional rheometer;Chatraei;Journal of Rheology,1981

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