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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: 2013, Annual Review of Food Science and Technology, Vol 4, Book Chapter, chewing behavior, Essick G K, Foegeding E A, Fracture, fracture properties, fundamental mechanical parameters, Human, Koc H, large-deformation properties, Mastication, nasal aroma, physical properties, proteins/polysaccharide mixed gels, release, Rheology, Sensory perception, sensory texture, time-intensity, Vinyard C J, viscoelastic model foods
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