Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation-Reference-Cited by-同舟云学术

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Published:2013-10-28 Issue:1 Volume:45 Page:30-46
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Brenner Tom¹,Hayakawa Fumiyo²,Ishihara Sayaka³,Tanaka Yoshimi⁴,Nakauma Makoto³,Kohyama Kaoru²,Achayuthakan Piyada⁵,Funami Takahiro³,Nishinari Katsuyoshi¹⁶

Affiliation:

1. Graduate School of Human Life Science; Osaka City University; 3-3-138 Sugimoto, Sumiyoshi Osaka 558-8585 Japan

2. National Food Research Institute; National Agriculture and Food Research Organization; Tsukuba Ibaraki Japan

3. San-Ei Gen F.F.I., Inc.; Toyonaka Osaka Japan

4. Faculty of Environmental and Information Science; Yokohama National University; Yokohama Japan

5. Biotechnology Program; Faculty of Science and Technology; Suan Sunandha Rajabhat University; Bangkok Thailand

6. Glyn O. Phillips Hydrocolloids Research Centre; School of Food and Pharmaceutical Engineering, Faculty of Light Industry; Hubei University of Technology; Wuchang Wuhan 430068 China

Funder

Agriculture Forestry and Fisheries

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12049/fullpdf

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2. Effect of the texture of food on the masticatory process;Arai;Jpn. J. Oral Biol.,1993

3. Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture;Barrangou;Food Hydrocoll.,2006a