Texture measurement approaches in fresh and processed foods — A review-Reference-Cited by-同舟云学术

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Texture measurement approaches in fresh and processed foods — A review

Published:2013-05 Issue:2 Volume:51 Page:823-835
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Lan,Opara Umezuruike Linus

Funder

Senior Visiting Scholar Program of the Shanghai Educational Committee, China

South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation

South Africa/Flanders Research Cooperation Programme

South African Perishable Products Export Control Board (PPECB)

Publisher

Elsevier BV

Subject

Food Science

Reference219 articles.

1. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates;Agbisit;Journal of Texture Studies,2007

2. Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid;Akhtar;Food Hydrocolloids,2006

3. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005

4. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training;Albert;Food Quality and Preference,2011

5. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate;Ali;Food Chemistry,2001

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