Quantitative Instrumental Assessment of Cooked Rice Stickiness

Response to Professor Peleg's comments regarding texture profile analysis

(2019) Jo Smewing   JOURNAL OF TEXTURE STUDIES

The instrumental texture profile analysis revisited

(2019) Micha Peleg   JOURNAL OF TEXTURE STUDIES

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Observations on Dr. Peleg's article: The instrumental texture profile analysis revisited

(2019) Marc Johnson   JOURNAL OF TEXTURE STUDIES

It is important to differentiate sensory property from the material property

(2019) Jianshe Chen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Starch molecular structure: The basis for an improved understanding of cooked rice texture

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Ageing of rice: A review

(2018) Aruva Saikrishna et al.   JOURNAL OF CEREAL SCIENCE

Measurement of cooked rice stickiness with consideration of contact area in compression test

(2018) Jung Hwa Yang et al.   JOURNAL OF TEXTURE STUDIES

New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain

(2018) L. Yu et al.   JOURNAL OF FOOD ENGINEERING

Review of the effects of different processing technologies on cooked and convenience rice quality

(2017) L. Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

(2017) Hongyan Li et al.   Scientific Reports

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

(2016) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Physical characteristics of parboiled Korean glutinous rice (Olbyeossal) using a modified method

(2016) Anggi Hayu Hapsari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

(2013) Yaoqi Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE

(2010) M. PELEG   JOURNAL OF FOOD SCIENCE

TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?

(2010) ANDREW J. ROSENTHAL   JOURNAL OF TEXTURE STUDIES

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

(2009) Taofik Akinyemi Shittu et al.   Food and Bioprocess Technology