Texture in Food
Latest Publications

TOTAL DOCUMENTS

17

(FIVE YEARS 0)

H-INDEX

1

(FIVE YEARS 0)

Published By CRC Press

9780849317606, 9780203501276

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The creation of new food structures and textures by processing

Texture in Food ◽

10.1201/9780203501276.ch9 ◽

2003 ◽

Author(s):

P Walkenström

Keyword(s):

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Developing new polysaccharides

Texture in Food ◽

10.1201/9780203501276.ch12 ◽

2003 ◽

Author(s):

F Vaningelgem ◽

L De Vuyst

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Using emulsifiers to improve food texture

Texture in Food ◽

10.1201/9780203501276.ch10 ◽

2003 ◽

Author(s):

N Krog ◽

M Faergemand

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Introduction to food rheology and its measurement

Texture in Food ◽

10.1201/9780203501276.ch6 ◽

2003 ◽

Author(s):

B McKenna ◽

J Lyng

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The structure and texture of starch-based foods

Texture in Food ◽

10.1201/9780203501276.ch4 ◽

2003 ◽

Author(s):

B Conde-Petit

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Phase separation in foods

Texture in Food ◽

10.1201/9780203501276.ch3 ◽

2003 ◽

Author(s):

M Williams ◽

L Lundin ◽

T Foster

Keyword(s):

Phase Separation

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Phase transitions, food texture and structure

Texture in Food ◽

10.1201/9780203501276.ch2 ◽

2003 ◽

Author(s):

M Rao

Keyword(s):

Phase Transitions ◽

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Controlling textures in soups, sauces and dressings

Texture in Food ◽

10.1201/9780203501276.ch16 ◽

2003 ◽

Author(s):

P Sheldrake

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The use of hydrocolloids to improve food texture

Texture in Food ◽

10.1201/9780203501276.ch11 ◽

2003 ◽

Author(s):

G Phillips ◽

P Williams

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Front Matter

Texture in Food ◽

10.1201/9780203501276.fmatt ◽

2003 ◽

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