Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry

Food Research International

Volumn 49, Issue 1, 2012, Pages 161-169

  Chung, Cheryl ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Six ConAgra Drive ^*  (United States)

Author keywords

Emulsion; Mastication; Mouthfeel; Oral simulation; Squeezing flow rheometry; Viscometry

Indexed keywords

ARTIFICIAL SALIVA; HORIZONTAL PARALLEL PLATES; MOUTHFEEL; NORMAL FORCES; ORAL SIMULATION; PEAK FORCE; RESIDUAL FORCES; RHEOLOGICAL PROPERTY; SEMI-SOLIDS; SQUEEZING FLOW; STARCH DEGRADATION; STARCH-BASED; TEXTURAL ATTRIBUTES; TEXTURAL CHANGES; UPPER PLATE;

BODY FLUIDS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; INSTRUMENTS; MASTICATION; RHEOMETERS; STARCH; VISCOSITY MEASUREMENT;

SHEAR FLOW;

EID: 84866020331     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.08.024     Document Type: Article

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