| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Sozer, Nesli
VTT Technical Research Centre of Finland
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (4/4 displayed)
- 20233-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural propertiescitations
- 2023Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matricescitations
- 2020Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approachcitations
- 2012Relating food structure to texture and sensory properties
Places of action
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article
Relating food structure to texture and sensory properties
Abstract
Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.