Rheology and tribology: Two distinctive regimes of food texture sensation

Trends in Food Science and Technology

Volumn 25, Issue 1, 2012, Pages 4-12

  Chen, Jianshe ^a   Stokes, Jason R ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DEFORMATION PROCESS; DYNAMIC PROCESS; FLOW PROPERTIES; FOOD TEXTURE; MOUTHFEEL; RELATIVE MOTION; RHEOLOGICAL PROPERTY;

ELASTICITY; RHEOLOGY; SURFACE PROPERTIES; TEXTURES; TRIBOLOGY;

PROCESSED FOODS;

EID: 84860543938     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.11.006     Document Type: Review

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