Modeling of thickness for semisolid foods

Journal of Texture Studies

Volumn 36, Issue 2, 2005, Pages 213-233

  Terpstra, Marjolein E J ^a,b   Janssen, Anke M ^a,b   Prinz, Jon F ^a,c   De Wijk, René A ^a,b   Weenen, Hugo ^a,c,d   Van Der Linden, Erik ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

^d NUMICO RESEARCH   (Netherlands)

Author keywords

Custard; Fechner equation; Kokini model; Mayonnaise; Mechanical breakdown; Power law; Rheology; Saliva; Shear stress; Thickness

Indexed keywords

EID: 22544448388     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00012.x     Document Type: Review

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