Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements-Reference-Cited by-同舟云学术

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Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Published:2019-05-03 Issue:5 Volume:50 Page:369-380
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Nishinari Katsuyoshi¹^ORCID,Fang Yapeng²,Rosenthal Andrew³^ORCID

Affiliation:

1. Glyn O. Phillips Hydrocolloids Research CentreSchool of Food and Biological Engineering, Hubei University of Technology Wuhan Hubei China

2. Department of Food Science and EngineeringSchool of Agriculture and Biology, Shanghai Jiao Tong University Minhang Shanghai China

3. Division of Food, Nutrition and DieteticsSchool of Biosciences, University of Nottingham Sutton Bonington UK

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12404

Reference87 articles.

1. Effect of thermal softening on the textural properties of palm oil fruitlets

2. Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture

3. Effect of the texture of food on the masticatory process.

4. Some investigations into the strength and flow properties of powders

5. Thixotropy—a review

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