Print Email Facebook Twitter Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods Title Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods Author Dunnewind, B. Janssen, A.M. van Vliet, T. Weenen, H. TNO Voeding Publication year 2004 Abstract The relative importance of cohesion and adhesion for sensory stickness of semisolid foods was investigated using a texture analyzers. Products included commercial mayon-naises, custard desserts and warm sauces which varied in apparent viscosity between 0.3 and 18.3 Pa.s. It was observed that the predictive value of the mathematical models did not increase when the surface characteristics approached those of the human tongue. It was shown that the different surfaces or the use of saliva resulted in differences in the absolute values of the parameters. Subject NutritionFood technologyAdhesionMathematical modelsParameter estimationSensorsTexturesViscosityCompression-decompression cyclesCustard dessertsHuman tongueSemisolid foodsFood products To reference this document use: http://resolver.tudelft.nl/uuid:bd9109cb-daec-46ba-9d91-4488dd3a0678 DOI https://doi.org/10.1111/j.1745-4603.2004.35512.x TNO identifier 238179 ISSN 0022-4901 Source Journal of Texture Studies, 35 (6), 603-620 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.