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Tags: 2011, cheddar cheese, Daubert C R, Drake M A, elastic model, emulsion-filled gels, Essick G, Foegeding E A, Food Science & Technology, foods, Fracture mechanics, human mastication, Journal of Texture Studies, large-deformation properties, low-threshold mechanoreceptors, mechanical-properties, moving tactile stimuli, oral mechanoreceptors, Oral processing, periodontal mechanoreceptive afferents, proteins/polysaccharide mixed gels, Rheology, sensory analysis, texture, Trulsson M, Van de Velde F, Vinyard C J
Tags: 2012, Cakir E, cheddar cheese, Chemistry, Daubert C R, Drake M A, Essick G, Foegeding E A, Food Hydrocolloids, Food Science & Technology, Fracture, Journal Article or Conference Abstract Publication, mechanical-properties, mechanism, microstructure, Mixed gels, quality, Sensory perception, texture, Vinyard C J
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