Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products-Reference-Cited by-同舟云学术

Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products

Published:2015-04 Issue:2 Volume:46 Page:94-104
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Morren Sofie¹,Van Dyck Tim¹,Mathijs Frank²,Luca Stijn¹,Cardinaels Ruth³⁴,Moldenaers Paula⁴,De Ketelaere Bart²,Claes Johan¹

Affiliation:

1. Faculty of Engineering Technology; Department of Microbial and Molecular Systems; Leuven Food Science and Nutrition Research Centre (LFoRCe); Lab4Food; KU Leuven; Kleinhoefstraat 4 Geel 2440 Belgium

2. Department of Biosystems; BIOSYST-MeBioS; Division of Mechatronics, Biostatistics and Sensors; KU Leuven; Leuven Belgium

3. Department of Mechanical Engineering; Polymer Technology Group; TU Eindhoven; Eindhoven The Netherlands

4. Department of Chemical Engineering; Division of Soft Matter Rheology and Technology; KU Leuven; Heverlee Belgium

Funder

Agentschap voor Innovatie door Wetenschap en Technologie

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12118/fullpdf

Reference13 articles.

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2. Use of the Foodtexture Puff Device to monitor milk coagulation;Bamelis;J. Dairy Sci.,2006

3. Texture, Viscosity, and Food

4. Non destructive firmness sensing using a laser air-puff detector;Hung;Postharvest Biol. Technol.,1999

5. Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake;Kim;Food Chem.,2010

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