Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods

Journal of Texture Studies

Volumn 35, Issue 6, 2004, Pages 603-620

  Dunnewind, B ^a   Janssen, A M ^b   Van Vliet, T ^b   Weenen, H ^c  

^a TNO   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Wageningen University ^*  (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION-DECOMPRESSION CYCLES; CUSTARD DESSERTS; HUMAN TONGUE; SEMISOLID FOODS;

ADHESION; MATHEMATICAL MODELS; PARAMETER ESTIMATION; SENSORS; TEXTURES; VISCOSITY;

FOOD PRODUCTS;

EID: 17044362341     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.35512.x     Document Type: Article

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