Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

By M. Lavergne, J. M. V. Delft, F. Velde, M. V. Boekel, M. Stieger. 2015

96 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4d07e88cbe86370b35c4cee28b5d32a8cc6f1727

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. G. H. McKinley
2. A. Jaishankar
3. T. Faber

In Nutrition and Dietetics

1. T. Faber
2. G. H. McKinley
3. A. Jaishankar

Citations in the corpus

• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “It can be argued that this ‘thermal-induced softening’ gives rise to a melting sensation during consumption (Devezeaux de Lavergne et al., 2015).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “If we had chosen a smaller observation time,326 material A would have been considered firmer than B and vice versa at longer times.327 The term ‘elastic’ is often used as a synonym for ‘springy’ (Davis, 1937; Devezeaux de328 Lavergne et al., 2015; Scott Blair, 1973).”