Food Texture and Viscosity: Concept and Measurement

By M. Bourne. 2002

909 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/831afd50f157b37d66da6f86106b14785858cf91

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1. Lu Wang
2. Da‐Wen Sun
3. Z. Xiong
4. T. Faber
5. Xin‐an Zeng
6. G. H. McKinley
7. Per Bruun Brockhoff
8. S. Péneau

Citations in the corpus

• Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies (2012, methodology): “Each sample was subjected to two cycles of compression up to 50% of Physical parametersa Texture parametersa the original height with a rectangular probe (20×20 cm; Bourne 2002).”
• Effect of stocking density on growth performance, serum biochemical parameters, and muscle texture properties of genetically improved farm tilapia, Oreochromis niloticus (2018, background): “Gumminess is defined as the product between hardness and cohesiveness, and chewiness is defined as the product between hardness, cohesiveness, and springiness (Bourne 2002).”
• Food oral processing - a review. (2009, unknown): “…food supplies and on the quality of humans’ life, as can be seen from various review articles (Morris & Taylor, 1982; Guinard & Mazzucchelli, 1996; Peleg, 2006; Stanley & Taylor, 1993; Wilkinson, Dijksterhuis, & Minekus, 2000) and two major food texture textbooks (Bourne, 2002; Rosenthal, 1999).”
• Relating consumer evaluation of apple freshness to sensory and physico-chemical measurements (2007, result): “These results support the assumption of Bourne (2002) that the freshness of a product is frequently measured by textural properties such as firmness.”
• A Box–Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing (2012, background): “This is pointed to the foods with sticky, soggy, or slimy textures which is lack of control in the mouth (Bourne 2002).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, background): “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.”
• Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat (2015, background): “(Bourne 2002).”