Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture
Author:
Affiliation:
1. Dept. of Food, Bioprocessing and Nutrition Sciences, Box 7624North Carolina State Univ Raleigh N.C. 27695‐7624 U.S.A.
Funder
USDA National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13237
Reference46 articles.
1. Food Properties that Influence Neuromuscular Activity During Human Mastication
2. Dynamic rheological and thermal characteristics of caramels
3. Textural properties of agarose gels. I. Rheological and fracture properties
4. A Note on Instrumental Measures of Adhesiveness and Their Correlation with Sensory Perception
5. Relationships Among Rheological and Sensorial Properties of Young Cheeses
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