Food Texture and Viscosity: Concept and Measurement

By J. Mitchell. 2003

545 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/ec8f6b516ed0d0083b24cd1d84647baf4429baee

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Citations in the corpus

Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation (2007, background): “In a typical TPA graph, stickiness is the negative force area between the first and second bite (Bourne, 1982).”
RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA (2001, background): “The rheological properties of solid and semisolid foods (elasticity and viscoelasticity) are discussed in specialized books [7, 48].”
Satellite and Proximal Sensing to Estimate the Yield and Quality of Table Grapes (2018, methodology): “The initial sample of 50 berries per cell was split in half to measure the deformation force in each of the 25 berries (deformation distance was taken as 1 mm based on Bourne (2002) [49]), and the rest of the 25 berries were used to measure the maximum force to detach the berry’s peduncle.”
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 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.”
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).”
New nondestructive method based on spatial-temporal speckle correlation technique for evaluation of apples quality during shelf-life (2007, background): “Texture, appearance, flavour and nutrition are main quality factors in foods (Bourne, 2002).”
Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014, background): “Moreover, texture can be related to the deformation, disintegration and flow of the food when a force is applied (Bourne, 2002).”