Food Texture Design and Optimization
Latest Publications

TOTAL DOCUMENTS

21

(FIVE YEARS 0)

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3

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Published By John Wiley & Sons, Ltd

9781118765616, 9780470672426

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Addressing texture challenges in baked goods with fiber

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch10 ◽

2014 ◽

pp. 245-280 ◽

Cited By ~ 1

Author(s):

Rajen S. Mehta ◽

Rajen Mehta

Keyword(s):

Baked Goods

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Descriptive analysis of food texture

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch13 ◽

2014 ◽

pp. 321-341 ◽

Cited By ~ 1

Author(s):

Gail Vance Civille ◽

Joanne Seltsam

Keyword(s):

Descriptive Analysis ◽

Food Texture

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Mind genomics® and texture

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch14 ◽

2014 ◽

pp. 342-377 ◽

Cited By ~ 1

Author(s):

Howard R. Moskowitz

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Atomic force microscopy for determining surface interactions of relevance for food foams and emulsions

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch16 ◽

2014 ◽

pp. 402-422 ◽

Cited By ~ 3

Author(s):

Marta Krasowska ◽

Clive A. Prestidge ◽

David A. Beattie

Keyword(s):

Atomic Force Microscopy ◽

Surface Interactions ◽

Force Microscopy ◽

Atomic Force

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Texture design for creaminess

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch12 ◽

2014 ◽

pp. 308-320

Author(s):

Fred van de Velde ◽

Els de Hoog

Keyword(s):

Texture Design

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Advances in texture measurements and consumer insights

Food Texture Design and Optimization ◽

10.1002/9781118765616.part2 ◽

2014 ◽

pp. 281-281

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The use of advanced spectroscopic techniques to understand texture in dairy foods

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch15 ◽

2014 ◽

pp. 378-401

Author(s):

Marcela Alexander ◽

Milena Corredig

Keyword(s):

Spectroscopic Techniques ◽

Dairy Foods

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Optimizing textural properties of soft solid foods

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch3 ◽

2014 ◽

pp. 45-73

Author(s):

Xin Yang

Keyword(s):

Textural Properties ◽

Solid Foods

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Front Matter

Food Texture Design and Optimization ◽

10.1002/9781118765616.fmatter ◽

2014 ◽

pp. i-xi

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Formulating gelatin free products

Food Texture Design and Optimization ◽

10.1002/9781118765616.ch5 ◽

2014 ◽

pp. 93-107

Author(s):

P.L. Buwalda

Keyword(s):

Free Products

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