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Journal of Texture Studies
Volumn 29, Issue 6, 1998, Pages 617-632
Texture and structure of crispy-puffed food products part II: Mechanical properties in puncture
Author keywords

[No Author keywords available]
Indexed keywords

EID: 0032244966     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00189.x     Document Type: Article
Times cited : (72)
References (12)
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  • 2
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    • HAYTER, A.L. and SMITH, A.C. 1988. The mechanical properties of extruded food foams. J. Materials Sci. 23, 736-743.
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    • Influence of processing variables on mechanical properties of extruded maize
    • HUTCHINSON, R.J., SIODLAK, G.D.E, and SMITH, A.C. 1987. Influence of processing variables on mechanical properties of extruded maize. J. Materials Sci. 22, 3956-3962.
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  • 4
    • 84985206455 scopus 로고
    • Effect of water activity on the sensory crispness and mechanical deformation of snack food products
    • KATZ, E.E. and LABUZA, T.P. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 46, 403-409.
    • (1981) J. Food Sci. , vol.46 , pp. 403-409
    • Katz, E.E.1    Labuza, T.P.2
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    • Thermomechanical properties of glassy cereal foods
    • LE MESTE, M., ROUDANT, G. and DAVIDOU, S. 1996. Thermomechanical properties of glassy cereal foods. J. Thermal Analysis 47, 1361-1375.
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    • Le Meste, M.1    Roudant, G.2    Davidou, S.3
  • 6
    • 0001946191 scopus 로고
    • Glass transitions and the fracture behaviour of gluten and starches within the glassy state
    • NICHOLLS, R.J., APPELQVIST, I.A.M., DAVIES, A.P., INGMAN, S.J. and LILLFORD, P.J. 1995. Glass transitions and the fracture behaviour of gluten and starches within the glassy state. J. Cereal Sci. 27, 25-36.
    • (1995) J. Cereal Sci. , vol.27 , pp. 25-36
    • Nicholls, R.J.1    Appelqvist, I.A.M.2    Davies, A.P.3    Ingman, S.J.4    Lillford, P.J.5
  • 7
    • 0001986073 scopus 로고
    • Textural and microstructural changes in corn starch as a function of extrusion variables
    • OWUSU-ANSAH, J., VAN DE VOORT, F.R. and STANLEY, D.W. 1984. Textural and microstructural changes in corn starch as a function of extrusion variables. Can. Inst. Food Sci. Technol. J. 17(2), 65-70.
    • (1984) Can. Inst. Food Sci. Technol. J. , vol.17 , Issue.2 , pp. 65-70
    • Owusu-Ansah, J.1    Van De Voort, F.R.2    Stanley, D.W.3
  • 8
    • 0007176954 scopus 로고
    • Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials
    • ROHDE, F., NORMAND, M.D. and PELEG, M. 1993. Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials. Biotechnol. Prog. 9, 497-503.
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    • Rohde, F.1    Normand, M.D.2    Peleg, M.3
  • 9
    • 84986759546 scopus 로고
    • Effect of water activity on crispness of breakfast cereals
    • SAUVAGEOT, F. and BLOND, G. 1991. Effect of water activity on crispness of breakfast cereals. J. Texture Studies 22, 423-442.
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    • Sauvageot, F.1    Blond, G.2
  • 11
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    • Texture and structure of crispy-puffed food products I: Mechanical properties in bending
    • VAN HECKE, E., ALLAF, K. and BOUVIER, J.M. 1995. Texture and structure of crispy-puffed food products I: mechanical properties in bending. J. Texture Studies 26, 11-25.
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    • Van Hecke, E.1    Allaf, K.2    Bouvier, J.M.3
  • 12
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    • Vickers, Z.M.1    Bourne, M.C.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.