articleTop 1% cited
The Texturometer—A New Instrument for Objective Texture Measurement
Journal of Food Science · 1963 · Vol. 28(4) · pp. 390–396
Abstract
SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.
Cultural Heritage Materials AnalysisPowder Metallurgy Techniques and MaterialsDiverse Musicological StudiesChewinessTexture (cosmology)Group cohesivenessBrittlenessMathematicsMaterials scienceArtificial intelligenceComputer scienceComposite materialFood science
Citations
595
FWCI
40.56
field-weighted impact
References
12
Percentile
100%
vs. same field & year
Citations per year
Cited by
Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
Journal of Food Science · 1963 · 588 citations
Food oral processing—A review
Food Hydrocolloids · 2007 · 761 citations
Classification of Textural Characteristics <sup>a</sup>
Journal of Food Science · 1963 · 1,095 citations
EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON
Journal of Food Science · 1971 · 420 citations
References
Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
Journal of Food Science · 1963 · 588 citations
Classification of Textural Characteristics <sup>a</sup>
Journal of Food Science · 1963 · 1,095 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.
