Food Texture And Viscosity Concept And Measurement

By K. Rothschild. 2016

543 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/4d575100a8296cce6b9b5c769e1afc1c630ed198

How researchers see this paper

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

1. T. Faber
2. G. H. McKinley
3. A. Jaishankar
4. R. Ewoldt
5. Erica E. Bischoff White
6. Christian Clasen
7. Francisco J. Galindo-Rosales
8. L. Rodd

Citations in the corpus

• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “Ewoldt also showed that firmness is a306 sensory texture attribute that cannot only be measured with tactile senses but also by vision307 (Bourne, 2002b) as long as one probes the property over long time-scales.”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, methodology): “Using such strain-based equations is equivalent to assessing F, S and R based on observations by vision only (Bourne (2002); Ewoldt (2013), see Fig.”