<p>The three mechanical parameters (hardness, adhesiveness, and cohesiveness) were determined by two-bite compression of jelly samples (diameter, 40 mm; height, 15 mm) at a table speed of 10 mm/s using a 20-mm-diameter flat aluminum plunger, and values are given as mean ±SD.</p
In the confectionery market, jelly gums are one of the most relevant sectors, being frequently consu...
<p>Thickness, elastic modulus and surface topography of F and μG PA gels. Mean values and standard d...
Jelly candy is produced by forming a gel with gelling agents in starch mould, followed by drying for...
A starch-glycerol gel was subjected to a two-bite compression test using two sample-instrument geome...
The texture profile analysis test is an imitative test to determine texture properties of food, whic...
Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food product...
High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of g...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
Gel properties of surimi of different quality were analyzed using compression and penetration tests....
When undergoing compression during oral processing, stacked gels display different mechanical proper...
The micromechanical properties of soft tissues and materials are of considerable interest for biomed...
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
The micromechanical properties of soft tissues and materials are of considerable interest for biomed...
AbstractMechanical characterization of hydrogels is a challenging task because they are much softer ...
The development of human body simulators that can be used as surrogates for testing protective devic...
In the confectionery market, jelly gums are one of the most relevant sectors, being frequently consu...
<p>Thickness, elastic modulus and surface topography of F and μG PA gels. Mean values and standard d...
Jelly candy is produced by forming a gel with gelling agents in starch mould, followed by drying for...
A starch-glycerol gel was subjected to a two-bite compression test using two sample-instrument geome...
The texture profile analysis test is an imitative test to determine texture properties of food, whic...
Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food product...
High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of g...
The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was perfor...
Gel properties of surimi of different quality were analyzed using compression and penetration tests....
When undergoing compression during oral processing, stacked gels display different mechanical proper...
The micromechanical properties of soft tissues and materials are of considerable interest for biomed...
This study investigated the influence of mechanical and physicochemical properties of semi-solid mod...
The micromechanical properties of soft tissues and materials are of considerable interest for biomed...
AbstractMechanical characterization of hydrogels is a challenging task because they are much softer ...
The development of human body simulators that can be used as surrogates for testing protective devic...
In the confectionery market, jelly gums are one of the most relevant sectors, being frequently consu...
<p>Thickness, elastic modulus and surface topography of F and μG PA gels. Mean values and standard d...
Jelly candy is produced by forming a gel with gelling agents in starch mould, followed by drying for...