PREDICTING THE TEXTURE OF LIQUID AND MELTING SEMI-SOLID FOODS

被引：92

作者：

KOKINI, JL ^{[1
]}

CUSSLER, EL ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT CHEM ENGN & MAT SCI,MINNEAPOLIS,MN 55455

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09196.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1221 / 1225

页数：5

共 15 条

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SHAW, MC .

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[4]

CUSSLER EL, 1979, FOOD TECHNOL, V32, P89

[5]

Darby R., 1976, VISCOELASTIC FLUIDS

[6] PREDICTING SUBJECTIVE SPREADABILITY, VISCOSITY, AND STICKINESS [J].

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CUSSLER, EL .

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[7] A MODEL OF FOOD SPREADABILITY FROM FLUID-MECHANICS [J].

KOKINI, JL ;

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[8] LIQUID TEXTURE PERCEIVED IN MOUTH [J].

KOKINI, JL ;

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CUSSLER, EL .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (02) :195-218

[9] AN ATTEMPT TO IDENTIFY AND MODEL TRANSIENT VISCOELASTIC FLOW IN FOODS [J].

KOKINI, JL ;

DICKIE, A .

JOURNAL OF TEXTURE STUDIES, 1981, 12 (04) :539-557

[10]

MARKS, 1974, SENSORY PROCESSES NE

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