Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

By F. Hayakawa, Yukari Kazami, Sayaka Ishihara, Satomi Nakao, M. Nakauma, T. Funami, K. Nishinari, K. Kohyama. 2014

72 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science

View Paper: https://www.semanticscholar.org/paper/3bd86664d848ba97467573473be35ef38a677d99

Citations in the corpus

• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “Rubbery, springy, or elastic food72 gels are very popular in Japan (Brenner et al., 2015); however, they are also linked to eating73 difficulties (Funami et al., 2012; Hayakawa et al., 2014).”