Transforming Structural Breakdown into Sensory Perception of Texture-Reference-Cited by-同舟云学术

Transforming Structural Breakdown into Sensory Perception of Texture

Published:2015-03-05 Issue:3 Volume:46 Page:152-170
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Foegeding E. Allen¹,Vinyard Christopher J.²,Essick Gregory³,Guest Steve⁴,Campbell Caroline¹

Affiliation:

1. Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624

2. Department of Anatomy and Neurobiology; Northeast Ohio Medical University; Rootstown OH

3. Department of Prosthodontics and Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC

4. Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC

Funder

North Carolina Agricultural Research Service

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12105/fullpdf

Reference144 articles.

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3. Dysphagia in the elderly;Aslam;J. Gastroenterol. Hepatol.,2013

4. Impact of sample thickness on descriptive texture analysis of cheddar cheese;Barden;J. Sensory Studies,2012

5. Textural properties of agarose gels. I. Rheological and fracture properties;Barrangou;Food Hydrocoll.,2006a

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