Predicting the Texture of Liquid and Melting Semi‐Solid Foods

JOZEF L. KOKINI, E. L. CUSSLER

Research output: Contribution to journalArticlepeer-review

114 Scopus citations

Abstract

Magnitude estimations of a variety of dairy foods show that sensory assessments scores of “creaminess” can be predicted from scores of “smoothness” and “thickness”. The empirical equation found for these predictions is very close to that found earlier for model solutions. Assessments of “smoothness” can be related to instrumental measurements of contact friction. Assessments of “thickness” for melting foods are related to estimates of shear stresses in the mouth generated during the melting of foods.

Original languageEnglish (US)
Pages (from-to)1221-1225
Number of pages5
JournalJournal of food science
Volume48
Issue number4
DOIs
StatePublished - Jul 1983

Fingerprint Dive into the research topics of 'Predicting the Texture of Liquid and Melting Semi‐Solid Foods'. Together they form a unique fingerprint.

Cite this