Textural properties and their correlation to cell structure in porous food materials.

@article{Sozer2011TexturalPA,
  title={Textural properties and their correlation to cell structure in porous food materials.},
  author={Nesli Sozer and Hulya Dogan and Jozef L Kokini},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 5},
  pages={1498-507}
}
This paper focuses on understanding the role of structural parameters and starch crystallization on the toughness of cake samples. Accurate mechanical measurements were performed to obtain toughness values, and these were related to structural parameters obtained from image analyses. Three-dimensional skeletons of food samples were generated by using X-ray tomography technique. The structural parameters (cell diameter, cell wall thickness, thickness to radius ratio (t/R), fragmentation index… CONTINUE READING
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