CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION

By H. Luyten, Johan J. PLIJTER, T. van Vliet. 2005

238 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f5edc2e6c2612c395a09d0a7efb072439379c64d

Citations in the corpus

• Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, unknown): “Typical characteristic for many hard, crispy and crunchy solid food products is their brittle fracture behavior, mostly accompanied by a sharp sound (acoustic emission or vibration) which is closely related to their texture attributes (Luyten et al., 2004; Maruyama et al., 2008; Taniwaki et al., 200”