From food structure to texture

By C. Wilkinson, G. Dijksterhuis, M. Minekus. 2000

311 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1ca6188555639cb4061819f1d2e46017e9fe4261

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Bhesh Bhandari
2. P. Halley
3. S. Jafari

In Nutrition and Dietetics

1. P. Halley

Citations in the corpus

• Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects (2009, methodology): “New techniques have even looked at combining microstructural analysis with rheological analysis, in one machine measurement, whilst models are now being developed to predict biopolymer gel properties based on their structural characteristics.([141,171]) In some studies, polymer blending models have ”