Add to ORKGA series of gels were used as model foods to understand relationships among rheological properties and sensory texture. Fracture stress was the best predictor of sensory fracture force and particle breakdown, whereas a measure of the non-linear region was a better predictor of sensory deformation
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The mechanical properties of food play an important role during manufacturing, storage, handling, an...
The aim of this study was to investigate the influence of the breakdown behaviour on sweetness inten...
<p>The aim of the study is to investigate the effect of fracture properties and composition of emuls...
The aim of the study is to investigate the effect of fracture properties and composition of emulsion...
The aim of the study is to investigate the effect of fracture properties and composition of emulsion...
Release of serum is important for many food systems such as meat products and its replacers, gels, v...
Release of serum is important for many food systems such as meat products and its replacers, gels, v...
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The mechanical properties of food play an important role during manufacturing, storage, handling, an...
The aim of this study was to investigate the influence of the breakdown behaviour on sweetness inten...
<p>The aim of the study is to investigate the effect of fracture properties and composition of emuls...
The aim of the study is to investigate the effect of fracture properties and composition of emulsion...
The aim of the study is to investigate the effect of fracture properties and composition of emulsion...
Release of serum is important for many food systems such as meat products and its replacers, gels, v...
Release of serum is important for many food systems such as meat products and its replacers, gels, v...
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing....
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
The mechanical properties of food play an important role during manufacturing, storage, handling, an...
The aim of this study was to investigate the influence of the breakdown behaviour on sweetness inten...