Claim Your Author Page
Ensure your research is discoverable on Semantic Scholar. Claiming your author page allows you to personalize the information displayed and manage publications.
Abstract The rheological behaviour of biopolymer gels is commonly investigated by means of small amplitude oscillatory measurements. This consolidated approach was used in the present paper to… (More)
The espresso coffee beverage is a polyphasic colloidal system, in which the liquid phase is topped by a wet foam of tiny sphere-shaped gas bubbles. Each sphere is surrounded by a liquid film… (More)
Abstract Crispness is a salient textural property for most fresh and dry food products. Its loss, due to the adsorption of moisture, is a major cause of rejection by consumer. Crispness is related to… (More)
Abstract Surface aggregating soy protein-pectin solutions are used in the production of biodegradable films intended for food packaging applications. Structural properties of the surface biopolymer… (More)
Abstract A combined acoustic–mechanical technique was employed to simultaneously characterise in uniaxial compression mode the texture properties of commercial toasted sliced breads and… (More)
Abstract The purpose of the present work is to highlight potentiality of chemometric interpretation of consolidated instrumental food texture evaluations. In this study, back-extrusion tests were… (More)