Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

By A. Salvador, Paula Varela, T. Sanz, S. Fiszman. 2009

187 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/afefe666fe525fa6274c42d4fdc86814643e7746

Citations in the corpus

• Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, unknown): “There are several profiles often used in acoustic measurement such as sound pressure/acoustic emission (also referred to as acoustic module or acoustic pressure level) versus time/strain/displacement/distance (Arimi et al., 2010a; Castro-Prada et al., 2009; Costa et al., 2011, 2012; Salvador et al.,”