| 1 |
Model-based design and validation of food texture of 3D printed pectin-based food simulants
Vancauwenberghe V, Delele MA, Vanbiervliet J, Aregawi W, Verboven P, Lammertyn J, Nicolai B
Journal of Food Engineering, 231, 72, 2018 |
| 2 |
Classification of puffed snacks freshness based on crispiness-related mechanical and acoustical properties
Sanahuja S, Fedou M, Briesen H
Journal of Food Engineering, 226, 53, 2018 |
| 3 |
Food texture evaluation using logistic regression model and magnetic food texture sensor
Nakamoto H, Nishikubo D, Kobayashi F
Journal of Food Engineering, 222, 20, 2018 |
| 4 |
From firm to fluid - Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear
Faber TJ, Van Breemen LCA, McKinley GH
Journal of Food Engineering, 210, 1, 2017 |
| 5 |
A new device for acoustic measurement of food texture using free running probe
Akimoto H, Sakurai N, Shirai D
Journal of Food Engineering, 215, 156, 2017 |
| 6 |
Finely comminuted frankfurters fortified with potato juice - Quality and structure
Kowalczewski PL, Lewandowicz G, Krzywdzinska-Bartkowiak M, Piatek M, Baranowska HM, Bialas W, Jeziorna M, Kubiak P
Journal of Food Engineering, 167, 183, 2015 |
| 7 |
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
Paula AM, Conti-Silva AC
Journal of Food Engineering, 121, 9, 2014 |
| 8 |
Approaches to analysis and modeling texture in fresh and processed foods - A review
Chen L, Opara UL
Journal of Food Engineering, 119(3), 497, 2013 |
| 9 |
Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer
Taniwaki M, Kohyama K
Journal of Food Engineering, 112(4), 268, 2012 |
| 10 |
Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures
Takahashi T, Hayakawa F, Kumagai M, Akiyama Y, Kohyama K
Journal of Food Engineering, 95(3), 400, 2009 |
