IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?
- 1 June 1975
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 6 (2) , 259-262
- https://doi.org/10.1111/j.1745-4603.1975.tb01253.x
Abstract
. During mastication of food a number of processes occur, including deformation and flow (rheology), size reduction (comminution), and mixing and hydration with saliva. Changes in temperature and surface roughness (rugosity) may also be important. Food researchers should realize that rheological tests describe only a portion of the physical properties sensed in the mouth during mastication.Keywords
This publication has 4 references indexed in Scilit:
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- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963
- Some Fundamental Definitions of RheologyJournal of Rheology, 1930