Although the processing and eating qualities of noodles are largely related to the quality and
quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour …

Stickinessis an inherent textural property in many sugar‐rich foods, which can be
problematic to the processing of confectionery products. The adhesion between foods and …

Cohesiveness is a widely used term in the food texture literature. Authors of this literature
employ divergent methodologies, and can be divided into those who assess texture through …

In this study, we investigated the rheological and tribological properties of biopolymer
mixtures of gelatinized corn starches (0.5–10.0 wt%) and κ‐carrageenan (κ C)(0.05–1.0 …

This study investigated the tribological and rheological properties of liquid and semi-solid
food model systems containing micro-granular rice starch. Native (uncooked) and …

In aged society, the number of persons with difficulty in mastication and swallowing is
increasing, and the aspiration-induced pneumonia is one of the top causes of death in the …

Fracture creates complex surfaces. The aim of this work was to characterize the irregular
surface generated in the fracture of maltodextrin thick-agglomerates using gray level …

For the design of cleaning processes in general and for the parameterization of process
models in particular, it is necessary to determine cleaning-relevant material properties of the …

In the first stage of oral processing, the deformation and the breakdown are dominant
dictated by bulk rheology, and during the transport of comminuted foods to the back area of …

Scientific quality evaluations are fundamental to research into noodles. The processing
quality is based on flours that hydrate easily and doughs that can be easily lengthened and …