A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods

Title

A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods

Creator

Foegeding E A; Daubert C R; Drake M A; Essick G; Trulsson M; Vinyard C J; Van de Velde F

Publisher

Journal of Texture Studies

Date

2011
2011-04

Subject

cheddar cheese; elastic model; emulsion-filled gels; Food Science & Technology; foods; Fracture mechanics; human mastication; 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

Format

Journal Article or Conference Abstract Publication

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Rights

Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).

Pages

103-129

Issue

2

Volume

42

Citation

Foegeding E A; Daubert C R; Drake M A; Essick G; Trulsson M; Vinyard C J; Van de Velde F, “A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods,” NEOMED Bibliography Database, accessed January 19, 2021, https://neomed.omeka.net/items/show/9570.

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