RESOURCES

On this page you will find links to resources related to physical properties of food. In the spirit of wiki, you are invited/encouraged to add more resources on this page.


FOOD RHEOLOGY

Texture and Viscosity Challenges

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Dr. Malcom Bourne




Brookfield interviewed Dr. Malcolm Bourne from Cornell University on November 17 to
learn about his latest book and to hear him weigh in on some of our members' texture and
viscosity challenges.


Food Texture and Viscosity Interview

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Dr. Chris Daubert

Brookfield interviewed Dr. Chris Daubert from NC State University to get his insights on how
to approach some difficult viscosity and texture questions posed by Food Viscosity site members.
The Basics of How to Do Texture Analysis


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Ross Clark

Is mouth feel important for how customers evaluate your products? Are you new to texture
analysis and what you can do with instruments that measure this property? Do you want a
quick education in less than an hour?
Fundamental Approaches to the Measurement of Food Texture

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Dr. Andrew Rosenthal

Did you ever wonder how food companies evaluate "chewiness" of meat, the "snap" of a biscuit or cracker, the "springiness" of bread? Dr Andrew Rosenthal from Oxford Brookes University in
the UK will enlighten listeners on the subject of "Texture Analysis", the science of conducting
compression testing on food items to evaluate physical properties like chewiness. Sensory panels
of human taste experts have now been complimented by an army of instruments that simulate the
action of human teethin biting and grinding food items before swallowing. These simple tests using
Texture Analyzers provide food companies with a new means of ensuring consistent quality in food products. Be sure to join us for an
educational discussion on this important test methodology known as "Texture Analysis"




EMULSION & FOAM

Difference Between Surface Tension and Interfacial Tension

Measurement of Surface Tension


CRYSTALLIZATION