Texture is a sensory property

By A. Szczesniak. 2002

1,467 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8aac0c3568bf73a544b086cd4c019440e1aed3cb

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In Food Science

In Nutrition and Dietetics

Citations in the corpus

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, positive): “More recently ‘elasticity’ has been replaced by ‘springiness’ 332 (Szczesniak, 2002) in Texture Profile Analysis and it is defined in TPA as ‘the rate at which a 333 deformed material goes back to its undeformed condition after the deforming force has been 334 removed’ (Szczesniak, 1963a).”
Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014, background): “…in the mouth, the characteristics perceived include mechanical attributes (relating to reaction to the applied force), geometrical attributes (relating to the shape, size and particle orientation inside the food) and attributes relating to perception of moisture or fat content (Szczesniak, 2002).”
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “More recently ‘elasticity’ has been replaced by ‘springiness’ 332 (Szczesniak, 2002) in Texture Profile Analysis and it is defined in TPA as ‘the rate at which a 333 deformed material goes back to its undeformed condition after the deforming force has been 334 removed’ (Szczesniak, 1963a).”
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS (2020, background): “Furthermore, as texture is a multidimensional sensory property (Szczesniak, 2002), it is interesting to find out whether some descriptors for example sticky would be more related to visual perception rather than tactile sensation.”
Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, positive): “It was during the past 60 years which coincided with boom in food processing that texture measurement and analyses emerged as a subject of research and learning in tertiary education, particularly in food science and technology (Szczesniak, 2002).”
Food oral processing - a review. (2009, neutral): “…reviews can also be seen from special reports produced from the international workshop of food texture, on the sensory nature of food texture (Szczesniak, 2002), on the mechanical parameters of food texture (van Vliet, 2002), and on the physical and physiological aspects of food texture…”