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
Identifier
Format
Journal Article or Conference Abstract Publication
URL Address
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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 March 28, 2024, https://neomed.omeka.net/items/show/9570.