Surface energy and viscoelasticity influence caramel adhesiveness

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

(2016) Ty B. Wagoner et al.   JOURNAL OF FOOD SCIENCE

Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

(2016) Heather Mendenhall et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Celebrating Soft Matter's 10th Anniversary: Simplicity in complexity – towards a soft matter physics of caramel

(2016) Simon Weir et al.   Soft Matter

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

(2013) Fumiyo Hayakawa et al.   FOOD HYDROCOLLOIDS

A Note on Instrumental Measures of Adhesiveness and Their Correlation with Sensory Perception

(2013) Tom Brenner et al.   JOURNAL OF TEXTURE STUDIES

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

(2012) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Physical and related sensory properties of a swallowable bolus

(2011) C. Loret et al.   PHYSIOLOGY & BEHAVIOR

Phase/State Transitions of Confectionery Sweeteners: Thermodynamic and Kinetic Aspects

(2010) Richard W. Hartel et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME

(2009) MARÍA LAURA OLIVARES et al.   JOURNAL OF TEXTURE STUDIES

PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS

(2009) E.H.-J. KIM et al.   JOURNAL OF TEXTURE STUDIES

Creep and recovery experimental investigation of low oil content food emulsions

(2007) M. Dolz et al.   FOOD HYDROCOLLOIDS