Food Industry Published Papers

The following list contains abstracts of papers that have stated the use of the Stable Micro Systems' Texture Analysers within the food sector. Each list item starts with the name of the author(s). The papers are NOT the property of Stable Micro Systems or Texture Technologies Corp, so we can not therefore supply copies due to copyright laws, but if you have trouble finding them then please contact us at either app.support@stablemicrosystems.com or published.papers@texturetechnologies.com and we will do our best to put you in touch with the author.

This compiled list of papers is copywrited by Stable Micro Systems, Ltd and is reprinted here with their permission.

Contents			Posters & Presentations
BAKERY	FISH	MEAT
CEREALS	FRUIT	PASTA & RICE	at IFT Annual Meetings
CONFECTIONERY	GELS	SNACKS	at AACC Annual Meetings
DAIRY	INGREDIENTS	VEGETABLES

BAKERY

Biscuit Dough

CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

LI, X., DE PALO, A., ROSS, D. S., DINES, J., O'BRIEN, L., SHAH, S. H., BROWN, G., BELL, J. & BARIANA, H. (1999). Test bake performance of soft biscuit wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

MAACHE-REZZOUG, A., BOUVIER, J-M., ALLAF, K. & TAYEB, J. (1998). Rheological behaviour under uniaxial compression and technological quality of biscuit doughs. Sciences des Aliments, 18, 393-407.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Biscuits

CHIONH, K. M., FLY, A. D., BRAUN, M. M. & STEVENSON, S. R. (1999). Effects of soy protein concentrate on physical and sensory characteristics of bar and drop cookies. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Bread

AL-SAQER, J. M., SIDHU, J. S. & AL-HOOTI, S. N. (2000). Instrumental texture and baking quality of high-fibre toast bread as affected by added wheat mill fractions. Journal of Food Processing and Preservation, 24, 1-16.

BARRETT, A. H. (1998). Textural stabilisation of ration components using glycerol. Activities Report of the R&D Associates - USDA, 50 (2), 71-79.

BARRETT, A. H., CARDELLO, A. V., MAIR, L., MAGUIRE, P., LESHER, L. L., RICHARDSON, M., BRIGGS, J. & TAUB, I. A. (2000). Textural optimisation of shelf-stable bread: Effects of glycerol content and dough-forming technique. Cereal Chemistry, 77 (2), 169-176.

BRATHEN, E. FARDAL, L. A. & NIELSEN, A. (1996). Breadmaking with whole meal flours. 26th Nordic Cereal Congress Proceedings, pp. 120-128.

DOBRASZCZYK, B. J. & SCHOFIELD, J. D. (2000). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

HARELAND, G. A. & PUHR, D. P. (1998). Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure. Cereal Chemistry, 75 (6), 830-835.

KLAMCZYNSKI, A. P. & CZUCHAJOWSKA, Z. (1999). Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chemistry, 76 (4), 530-535.

KOIKE, N., LORENZ, K. & BECHTEL, P. J. (1998). Steamed breads made from Colorado grown white wheats. Journal of Food Processing and Preservation, 22 (1), 41-52.

MAGNUS, E. M., BRATHEN, E., SAHLSTROM, S., FAERGESTAD, E. M. & ELLEKJAER, M. R. (1997). Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses. Journal of Cereal Science, 25, 289-301.

MANNIE, E. & ASP, E. H. (1999). Dairy ingredients for bread baking. Cereal Foods World, 44 (3), 143-146.

MILLER, R. A. & HOSENEY, R. C. (1997). Method to measure microwave-induced toughness of bread. Journal of Food Science, 62 (6), 1202-1204.

OVADIA, D. Z. & WALKER, C. E. (1996). Re-examination of the bread firming curve. Starch/Stärke, 48 (4), 137-144.

PARK, H., SEIB, P. A. & CHUNG, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74 (3), 207-211.

PONTE, J. G. & OVADIA, D. Z. (1996). Instrumental Methods. In Baked Goods Freshness (Eds. R. E. Hebeda & H. F. Zobel), 151-170, Marcel Dekker, New York.

ROACH, R. R. & HOSENEY, R. C. (1995). Effect of certain surfactants on the starch in bread. Cereal Chemistry, 72 (6), 578-582.

SAHLSTROM, S. & BRATHEN, E. (1997). Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry, 58, 1, 75-80. Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses.

SCANLON, M. G., FAHLOUL, D. & SAPIRSTEIN, H. D. (1997). A measure of fracture toughness of bread crumb. Cereal Chemistry, 74 (5), 612-613.

SI, JOAN QI (1996). New enzymes for the baking industry. Food Tech. Europe, March, 60-64.

SI, J. QI (1997). Synergistic effect of enzymes for breadbaking. Cereal Foods World, 42 (10), 802-807.

SQUIRES, N. K., D'ARCY, B. & CAFFIN, N. (1997). Australian honey as an ingredient in white pan bread to retard staling. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

VADLAMANI, K. R. & SEIB, P. A. (1999). Effect of zinc and aluminium ions in breadmaking. Cereal Chemistry, 76 (3), 355-360.

Breadcrumbs

BOTTIN, K & VAN HECKE, E. (2000). Morphology and mechanical properties of crispy granular food materials. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Cake

ALAVA, J. M., WHITWORTH, M. B., SAHI, S. & CATTERALL, P. F. (1999). Fat emulsifiers and their functionality in cake batters: Image analysis of the batter bubble distribution. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 273-282.

ARUNEPANLOP, B., MORR, C. V., KARLESKIND, D. & LAYE, I. (1996). Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science, 61 (5), 1085-1093.

CORLISS, G. A., PAESCHKE, T. M. & BISHAY, I. E. (1999). Cake and cookie micro testing method for use in screening experimental ingredients in sucrose replacement. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

FUSTIER, P. & GELINAS, P. (1998). Combining flour heating and chlorination to improve cake texture. Cereal Chemistry, 75 (4), 568-570.

GELINAS, P., ROY, G. & GUILLET, M. (1999). Relative effects of ingredients on cake staling based on an accelerated shelf-life test. Journal of Food Science, 64 (5), 937-940.

GRAU, H., WEHRLE, K. & ARENDT, E. K. (1999). Evaluation of a two-step baking procedure for convenience sponge cakes. Cereal Chemistry, 76 (2), 303-307.

SAHI, S. (1998). Influence of aeration and emulsifier level on cake batter rheology and textural properties of cakes. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

SCHERER, R. & SAPEL, J. (1998). Utilisation of texture profile analysis for the evaluation of sponge cakes. Getreide Mehl und Brot, 52 (6), 351-354.

Cookies (Biscuits)

BERNUSSI, A. L. M., CHANG, Y. K. & MARTINEZ-BUSTOS, F. (1998). Effects of production of microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry, 75 (5), 606-611.

HIX, D. K., KLOPFENSTEIN, C. F. & WALKER, C. E. (1997). Physical and chemical attributes and consumer acceptance of sugar-snap cookies containing naturally occurring antioxidants. Cereal Chemistry, 74 (3), 281-283.

MILLER, R. A. & HOSENEY, R. C. (1997). Use of elongational viscosity to estimate cookie diameter. Cereal Chemistry, 74 (5), 614-616.

OLINGER, P. M. & VELASCO, V. S. (1996). Opportunities and advantages of sugar replacement. Cereal Foods World, 41 (3), 110-117.

SANCHEZ, C., KLOPFENSTEIN, C. F. & WALKER, C. E. (1995). Use of Carbohydrate-Based Fat Substitutes and Emulsifying Agents in Reduced-Fat Shortbread Cookies. Cereal Chemistry, 72 (1), 25-29.

SWANSON, R. B., CARDEN, L. A. & PARKS, S. S. (1999). Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies. Journal of Food Quality, 22, 19-29.

Custard

KAMPP, J. (1995). Characterization of Baker's custard: Quantitative descriptive analysis and texture profile analysis. FIE '95 Conference Proceedings (Publ. Miller Freeman Technical Ltd. Netherlands), 205-209.

KAMPP, J. (1996). Textural characterisation. The World of Ingredients, May, 31,33-35.

Dough

ARMERO, E. & COLLAR, C. (1997). Texture properties of formulated wheat doughs. Z. Lebensm. Unters Forsch., 204 (2), 136-145.

AUTIO, K., FLANDER, L., HEINONEN, R. & KINNUNEN, A. (1999). Comparison of small and large deformation measurements of whole meal rye doughs. Cereal Chemistry, 76, 6, 912-914.

CHEN, W. Z. & HOSENEY, R. C. (1995). Development of an objective method for dough stickiness. Lebensmittel Wiss u.- Technol., 28, 467-473.

COFFEY, R. & COTTRELL, T. (1999). Effects of various dough conditioners on dough rheology during inflation. Paper presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

COLLAR, C., ANDREU, P. & MARTINEZ-ANAYA, M. A. (1998). Interactive effects of flour, starter and enzyme on bread dough machinability. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 207 (2), 133-139.

COURTIN, C. M., VAN DEN BULCK, K. & DELCOUR, J. A. (1999). Understanding arabinoxylan functionality in bread making. Use of a combination of reconstitution and in vitro endoxylanase breakdown of water extractable and unextractable araboinoxylan in dough rheological measurements. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

DOBRASZCZYK, B. J. (1997). Development of a new dough inflation system to evaluate doughs. Cereal Foods World, 42 (7), 516-519.

DOBRASZCZYK, B. J. (1998). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

GUTKOSKI, L. C., PAVANELLI, A. P., MIRANDA, M. Z. & CHANG, Y. K. (1997). Effect of improvers on the rheological and baking properties of the wheat dough. Cienc. Tecnologia Alimentaria, 17 (1), 11-16.

HAYMAN, D. A., SIPES, K., HOSENEY, R. C. & FAUBION, J. M. (1998). Factors controlling gas cell failure in bread dough. Cereal Chemistry, 75 (5), 585-589.

HOSENEY, R. C. & SMEWING, J. (1999). Instrumental measurement of stickiness of doughs and other foods. Journal of Texture Studies, 30, 123-136.

HUANG, W. N. & HOSENEY, R. C. (1999). Isolation and identification of a wheat flour compound causing sticky dough. Cereal Chemistry, 76 (2), 276-281.

INGELIN, M. E. & LUKOW, O. M. (1998). A two-gram flour test for extensibility and resistance to extension: further studies. Wheat Protein Symposium, Saskatoon, 1998.

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1996). Characterisation of the processing properties of wheat flour by rheological measurements and baking tests on a micro-scale. AACC Conference Paper, Baltimore, 1996.

KIEFFER, R. & STEIN, N. (1996). Investigations on the phenomenon of dough hardening during the processing of wheat doughs. AACC Conference Paper, Baltimore, 1996.

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1998). Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science, 27 (1), 53-60.

KIEFFER, R. & STEIN, N., (2000). Reliability of rheological data as a basis for the prediction of processing and baking properties of wheat flours. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LI, X., GRAS, P. W. & MARES, D. J. (1997). A comparison of two-gram and ten-gram mixographs for measurement of mixing properties in soft wheats. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

LI, X., GRAS, P. W. & MARES, D. J. (1997). Comparison of dough properties of soft wheats from Northern NSW and WA using a small scale extension test. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

LIMANOND, B., CASTELL-PEREZ, E. & MOREIRA, R. G. (1999). Effect of time and storage conditions on the rheological properties of masa for corn tortillas. Lebensm.-Wiss. u.-Technol., 32 (6), 344-348.

LOOSVELD, A.-M. A. & DELCOUR, J. A. (1999). The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

MARTINEZ-ANAYA, M. A. & JIMINEZ, T. (1998). Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (2), 134-142.

MOREIRA, R. G., LO, T. E. & CASTELL-PEREZ, M. E. (1995). Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry. Food Science and Technology International, 1, 41-45.

O'BRIEN, L., SHAH, S. H., LI, X., GRAS, P. W., ROSS, D., BROWN, G. N., BARIANA, H. & BELL, J. (1997). Variation in dough properties of soft wheats as measured with a texture analyser. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

O'BRIEN, L., SHAH, S. H., BROWN, G. BELL, J., BARIANA, H., DINES, J., DE PALO, A. & LI, X. (1999). Relationships between small and large scale quality test values among soft wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

SCHLEINING, G., ZENZ, H., PUCHNER, K. & GLATTES, H. (1997). Evaluation of a micro-extensigraph method to examine the extensibility of wheat doughs. Poster presented at: International. Symposium on new approaches to Functional Cereals and Oils, Beijing, China, November 9-14, 1997.

SCHLICHTING, L. M., LUKOW, O. M., HUSSAIN, A. & McKENZIE, R. I. H. (1996). Use of a micro-extensigraph method to examine the rheological properties of doughs and glutens from 10 cultivars with identical high molecular weight (HMW) glutenin subunit composition. AACC Conference Paper, Baltimore, 1996.

SHAH, S. H., O'BRIEN, L., GRAS, P. W., LI, X., DE PALO, A., ROSS, D. S. & DINES, J. (1999). Heritability of small scale test procedures used in soft wheat evaluation. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SMEWING, J. (1995). The Measurement of Dough and Gluten Extensibility Using the SMS/Kieffer Rig and The TA.XT2 Texture Analyser.

SUCHY, J., LUKOW, O. M. & INGELIN, M. E. (1999). Dough microextensibilty method using a 2-g mixograph and a texture analyser. Cereal Chemistry, 77 (1), 39-43.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

ZOUNIS, S., QUAIL, K. J. & WOOTTON, M. (1999). Evaluation of physical dough test for assessment of frozen dough stability. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

Muffins

GRIGELMO-MIGUEL, N., CARRERAS-BOLADERAS, E. & MARTIN-BELLOSO, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research Technology, 210, 123-128.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1997). Effect of coencapsulating milkfat and leavening agents on batter rheology. Cereal Foods World, 42 (10), 826-829.

STRANGE, E. D., KONSTANCE, R. P., LU, D., SMITH, P. W., ONWULATA, C. I. & HOLSINGER, V. H. (1997). Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour. Journal of Food Lipids, 4 (4), 245-260.

Pastry

STERNHAGEN, L. G. & HOSENEY, R. C. (1994). Firming Effects in Danish Pastry. Cereal Chemistry, 71 (6), 560-563.

Tortillas

AIDA, I. C. F., MARTHA, L. A. R. & AGUSTIN, L. M. (1996). Shelf-life of tortilla extended with fungal amylases. International Journal of Food Science and Technology, 31, 505-509.

ARAMBULA, G. V., YANEZ-LIMON, M., GONZALEZ-HERNANDEZ, J., MARTINEZ, J. L., FIGUEROA, J. D. C., ALVARADO-GIL, J. J., VARGAS, H. & SANCHEZ-SINENCIO, F. (1998). Effects of starch gelatinisation of the thermal, dielectric and rheological properties of extruded corn masa. Journal of Cereal Science, 27.

ARAMBULA, V. G., FIGUEROA, J. D. C., MARTINEZ-BUSTOS, F., ORDORICA, F. C. A. & GONZALEZ-HERNANDEZ, J. (1998). Milling and processing parameters for corn tortillas from extruded instant dry masa flour. Journal of Food Science, 63 (2), 338-341.

ARAMBULA, V. G., MAURICIO, S. R. A., FIGUEROA, C. J. D., GONZALEZ-HERNANDEZ, J. & ORDORICA, F. C. A. (1999). Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. Journal of Food Science, 64 (1), 120-124.

FERNANDEZ, D. A., WANISKA, R. D. & ROONEY, L. W. (1999). Changes in starch properties of corn tortillas during storage. Starch, 51 (4), 136-146.

GOMEZ-ALDAPA, C., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & ORDORICA, F. C. A. (1999). A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing. International Journal of Food Science and Technology, 34, 391-399.

GOMEZ-MENDEZ, G., ANZALDUA-MORALES, A., NEVAREZ, V. & TALAMAS, R. (1996). Instrumental and sensory techniques for the measurement of wheat tortilla texture. IFT Conference Paper, New Orleans, 1996.

GUO, Z., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (1999). Characterisation of masa and low-moisture corn tortilla using stress relaxation methods. Journal of Texture Studies, 30, 197-215.

MAO, Y. (2000). Texture measurements of commercially available wheat flour tortillas. Poster presented at IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

MARTINEZ-BUSTOS, F., MORALES, S. E., CHANG, Y. K., HERRERA-GOMEZ, A., MARTINEZ, M. J. L., BANOS, L., RODRIGUEZ, M. E. & FLORES, M. H. E. (1999). Effect of infrared baking on wheat flour tortilla characteristics. Cereal Chemistry, 76 (4), 491-495.

MARTINEZ-FLORES, H. E., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & GONZALEZ-HERNANDEZ, J. (1998). Tortillas from extruded masa as related to corn genotype and milling process. Journal of Food Science, 63 (1), 130-133.

MAURICIO, S. R. A., FIGUEROA, J. D. C., ARAMBULA, V. G. & ALVAREZ, D. J. (1997). Influence of hydrocolloids on the characteristics of dehydration of instant dry masa and quality of tortillas. Paper presented at October 1997 AACC meeting, San Diego.

RODRIGUEZ, M. E., YANEZ, J. M., CRUZ-OREA, A., ALVARADO-GIL, J. J., ZELAYA-ANGEL, O., SANCHEZ-SINENCIO, F., VARGAS, H., DE DIOS FIGUEROA, J., BUSTOS, F. M., MARTINEZ-MONTES, J., GONZALEZ-HERNANDEZ, J., DE MOURA MIRANDA, L. C. (1995). The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties. Z Lebensm. Unters. Forsch., 201, 236-240.

RODRIGUEZ, M. E., YANEZ-LIMON, M., ALVARADO-GIL, J. J., VARGAS, H., SANCHEZ-SINENCIO, F., FIGUEROA, J. D. C., MARTINEZ-BUSTOS, F., MARTINEZ-MONTES, J. L., GONZALEZ-HERNANDEZ, J., SILVA, M. D. & MIRANDA, L. C. M. (1995). Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas. Cereal Chemistry, 73 (5), 593-600.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W. & WANISKA, R. D. (1998). Objective rollability method for corn tortilla texture measurement. Cereal Chemistry, 75 (3), 320-324.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1998). Tortilla bending technique: An objective method for corn tortilla texture measurement. Cereal Chemistry, 75 (6), 854-858.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1999). Use of extensibility to measure corn tortilla texture. Cereal Chemistry, 76 (4), 536-540.

WANG, L. & FLORES, R. A. (1999). Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas. Cereal Chemistry, 76 (4), 496-502.

Barley

BARGALE, P. C. & IRUDAYARAJ, J. (1995). Mechanical strength and rheological behaviour of barley kernels. International Journal of Food Science and Technology, 30, 609-623.

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Breakfast Cereal

BUCHER, S. K., BRENT, J. R. & STRAHM, B. S. (1998). Cornflake production by traditional and extrusion processes. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., p301-309, 1998.

CRUZ Y CELIS, L. P., ROONEY, L. W. & McDONOUGH, C. M. (1996). A Ready-to-Eat breakfast cereal from food-grade sorghum. Cereal Chemistry, 73 (1), 108-114.

FERRIOLA, D. & STONE, M (1998). Sweetener effects on flaked millet breakfast cereals. Journal of Food Science, 63 (4), 726-729.

PUPPALA, V. (1998). Texture comparison of traditional and extruded cornflakes. Cereal Foods World, 43 (8), 650-652.

Cereal Endosperm

HADDAD, Y., BENET, J. C. & ABECASSIS, J. (1998). A rapid general method for appraising the rheological properties of the starchy endosperm of cereal grains. Cereal Chemistry, 75 (5), 673-676.

Corn Extrudates

BARRETT, A., KALETUNC, G., ROSENBERG, S. & BRESLAUER, K. (1995). Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates. Carbohydrate Polymers, 26 (4), 261-269.

BARRETT, A. H., ROSENBERG, S., ROSS, E. W. (1994). Fracture intensity distributions during compression of puffed corn meal extrudates: method for quantifying fracturability. Journal of Food Science, 59 (3), 617-620.

CLAYTOR, S. D. (1996). Novel, extruded foods from corn. Poster presented at AACC meeting, Baltimore, September, 1996.

NORTON, C. R. T., MITCHELL, J. R. & BLANSHARD, J. M. V. (1998). Crackly textures. Journal of Texture Studies, 29, 239-253.

Corn Porridge

KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

Couscous

ABOUBACAR, A. & HAMAKER, B. R. (1999). Physicochemical properties of flours that relate to sorghum couscous quality. Cereal Chemistry, 76 (2), 308-313.

ABOUBACAR, A. & HAMAKER, B. R. (2000). Low molecular weight soluble starch and its relationship with sorghum couscous stickiness. Journal of Cereal Science, 31 (2), 119-126.

Rice-based Extrudates

ILO, S., BERGHOFER, E. & YING, L. (2000). Effects of extrusion cooking conditions on texture and structure of direct expanded products. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Sorghum Flakes

McDONOUGH, C. M., ANDERSON, B. J., ACOSTA-ZULETA, H. & ROONEY, L. W. (1998). Steam flaking characteristics of sorghum hybrids and lines with differing endosperm characteristics. Cereal Chemistry, 75 (5), 634-638.

Soy Porridge

Wheat

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Wheat Flour Extrudates

LI, M. & LEE, T. C. (1996). Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem., 44 (7), 1871-1880.

PLUNKETT, A., AINSWORTH, P. & FULLER, D. (1999). The effect of fermentation on bubble formation and structural properties of an extruded cereal product. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 21-31.

RINALDI, V. E. A., NG, P. K. W. & BENNICK, M. R. (2000). Effects of extrusion of dietary fiber and isoflavone contents of wheat extrudates enriched with wet okara. Cereal Chemistry, 77 (2), 237-240.

ZASYPKIN, D. V. & LEE, T. C. (1998). Extrusion of soybean and wheat flour as affected by moisture content. Journal of Food Science, 63 (6), 1058-061.

Candy

IZZO, M. STAHL, C. & TUAZON, M. (1995). Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49.

TUAZON, M. (1996). The use of carrageenan and cellulose gel in gummi candy. The Manufacturing Confectioner, 76 (11), 62-66.

Caramel

ANON (1992). ESP for Sweets, The Role of Texture Analysis. Kennedy's Confection, 31-32.

KILCAST, D. & ROBERTS, C. (1998). Perception and measurement of stickiness in sugar-rich foods. Journal of Texture Studies, 29, 81-100.

Chewing Gum

SMEWING, J. (1998). Sugar-free gums up to the mark. International Food Marketing and Technology, 12 (3), 28-31.

Chocolate

AGUILAR, C. A., HOLLENDER, R. & ZIEGLER, G. R. (1994). Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, 59 (6), 1239-1243.

FULL, N. A., YELLA REDDY, S., DIMICK, P. S. & ZIEGLER, G. R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5), 1068-1072.

JORGE, M. C., RODRIGUEZ, I., HOMBRE, R. De (1999). Evaluation of an instrumental method of texture analysis for quality control of chocolate bars. Alimentaria, 36 (305), 73-76.

Gelled Confectionery

PYE, J. (1996). Gelatin - the scientific approach to product quality. Food Australia, 48 (9), 414-416.

Honey

DAMRAU, E. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of Newtonian liquids - theoretical and practical considerations. Journal of Texture Studies, 28, 187-204.

Acidulated Desserts

ANON (1995). Acidulated Desserts offer an Alternative to RTC-Desserts. Asia Pacific Food Industry, Sept., 70-74.

Cheese

ANON (1995). Consistent Consistency. Dairy Industries International, May, 37-38.

AWAD, R. A., SINGH, R. K., ABDEL-HAMID, L. B. & EL-SHABRAWY, S. A. (1995). Emulsifying salt mixtures effect on physicochemical characteristics of processed cheese spread from Ras cheese. IFT Conference Paper, Anaheim 1995.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BREUIL, P. & MEULLENET, J.-F. (2000). Prediction of cheese texture using three instrumental techniques and multivariate modelling. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

BULLENS, C. (1994). Process and Ingredient Effects on Structure of Reduced-Fat Cheddar Cheese. Food Ingredients Europe, 215-218.

BULLENS, C. (1994). Reduced-Fat Cheddar - Aspects of Process & Ingredient Effect. The World of Ingredients, 28-31.

DRAKE, M. A., HERRETT, W., BOYLSTON, T. D. & SWANSON, B. G. (1996). Lecithin improves texture of reduced fat cheeses. Journal of Food Science, 61 (3), 639-642.

DRAKE, M. A., BOYLSTON, T. D. & SWANSON, B. G. (1996). Fat mimetics in low-fat cheddar cheese. Journal of Food Science, 61 (6), 1267-1270.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1998). Development of a cheese texture lexicon and correlation with rheological measurements. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. Journal of Food Science, 64 (4), 744-752.

DRAKE, M. A., GERARD, P. D., TRUONG, V. D. & DAUBERT, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. Journal of Texture Studies, 30, 451-476.

GONZALEZ, C. H., MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Development of ripening in manchego cheese as affected by salt content. European research towards safer and better food: Proceedings of the 3rd Karlsruhe Nutrition Symposium, Karlsruhe, October 1998, pp. 435-442.

HALMOS, A. L. (1997). Food texture and sensory properties of dairy ingredients. Food Australia, 49 (4), 169-173.

KAILASAPATHY, K. (1998). Effect of adding carrageenan and gellan gums on yield and textural quality of Caerphilly cheese. Milchwissenschaft, 53 (8), 446-449.

KUO, C. J. & HARPER, W. J. (2000). The effects of hydration conditions of milk protein concentrate on the resulting Cast Feta cheese texture. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J. & HORNELAS-URIBE, Y. (1998). Microstructure and texture of cheese analogs containing different types of fat. Journal of Texture Studies, 29, 569-586.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J., GUERRERO-LEGARRETA, I., SORIANO-SANTOS, J. & ESCALONA-BEUNDIA, H. (1997). Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28, 619-632.

PAVIA, M., TRUJILLO, A. J., GUAMIS, B. & FERRAGUT, V. (1999). Evolution of the composition and texture of ewe's milk cheese during ripening. Alimentaria, 36 (306), 43-47.

PENA, J. L., ANZALDUA-MORALES, A., GASTELUM, G. & NEVAREZ, V. (1996). A probe for measuring stretchability (string) of melted cheese by instrumental means. IFT Conference Paper, New Orleans, 1996.

PRASAD, N. & ALVAREZ, V. B. (1996). Effect of salt and rennet on the physico-chemical properties of Feta cheese during ripening. IFT Conference Paper, New Orleans, 1996.

SUROWKA, K. (1997). Texture characteristics of some Polish cheeses. Polish Journal of Food and Nutrition Sciences, 6/47 (3), 103-112.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of ricotta cheese by imperfect squeezing flow viscometry. Journal of Texture Studies, 30, 89-103.

WATKINSON, P. J., JACKSON, L. F. (1999). New procedure for estimating the modulus of deformability of cheese from uniaxial compression tests. Journal of Texture Studies, 30, 563-580.

Egg

BARRETT, A. H., CARDELLO, A. V., PRACKASH, A., MAIR, L., TAUB, I. A. & LESHER, L. L. (1997). Optimization of dehydration egg quality by microwave assisted freeze-drying and hydrocolloid incorporation. Journal of Food Processing and Preservation, 21, 225-244.

THARRINGTON, J. B., CURTIS, P. A., ANDERSON, K. E. & JONES, F. T. (1998). Measurement of the Strength of the Vitelline Membrane of Cryogenically Cooled Processed Shell. Poster presented at Southern Poultry Science Society Meeting (19/1/98, Atlanta, USA) & Poultry Science Annual Meeting (2/8/98, Penn State, USA).

Ice Cream

ABD EL-RAHMAN, A. M., MADKOR, S. A., IBRAHIM, F. S. & KILARA, A. (1997). Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. Journal of Dairy Science, 80, 1926-1935.

GUINARD, J. X., ZOUMAS-MORSE, C., MORI, L., UATONI, B., PANYAM, D. & KILARA, A. (1997). Sugar and fat effects on sensory properties of ice cream. Journal of Food Science, 62 (5), 1087-1094.

KAILASAPATHY, K. & SELLEPAN, C. D. (1998). Effect of single and integrated emulsifier-stabiliser on soy-ice confection. Food Chemistry, 63 (2), 181-186.

THARP, B. W. (1993). The Use of Freezing Profile Calculations to Evaluate the Effect of Variations in Frozen Dessert Composition on Ice Crystal Development and Resistance to Heat Shock. Inter-Ice '93 Conference Presentation.

Margarine

CHRONAKIS, I. S. (1997). Structural-functional and water-holding studies of biopolymers in low fat content spreads. Lebensm.-Wiss. u.-Technol., 30, 36-44.

EVAGELIOU, V., ALEVISOPOULOS, S. & KASAPIS, S. (1997). Application of stress-controlled analysis to the development of low fat spreads. Journal of Texture Studies, 28, 319-335.

MADSEN, F. (1998). Gelling hydrocolloids in low fat spread: A rheological characterisation. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

KRAWCZYK, G. R., BULIGA, G. S., BERTRAND, D. T. & HUMPHREYS, W. M. (1996). Reviewing the technology of low-fat spreads. Inform, 7, (6), 635-639.

SMEWING, J. (1999). Temperature controlled texture analysis of fats and oils. International Food Marketing & Technology, June, 24-26.

Mayonnaise

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

VULINK, N. (2000). Dairy based ingredient as an emulsifier in mayonnaise and dressings. International Food Marketing and Technology, p10-13.

Sour cream

ADAPA, S. & SCHMIDT, K. A. (1998). Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid. Journal of Food Science, 63 (5), 901-903.

Yoghurt

ANON (1995). Ingredients for Yoghurt. The World of Ingredients, March/April, 56-57.

CARSON, K. & MEULLENET, J-F. (1999). Predicting sensory texture attributes of yoghurt from rheological and mechanical testing. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

FISZMAN, S. M. & SALVADOR, A. (1999). Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels. Z. Lebensm. Unters Forsch A., 208 (2), 100-105.

MARSHALL, V. M. & RAWSON, H. L. (1999). Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology, 34, 137-143.

RAWSON, H. L. & MARSHALL, V. M. (1997). Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32, 213-220.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of almost intact and stirred yoghurt by imperfect squeezing flow viscometry. Journal of the Science of Food and Agriculture, 79 (6), 911-921.

YAZICI, F., ALVAREZ, V. B. & HANSEN, P. M. T. (1997). Fermentation and properties of calcium-fortified soy milk yogurt. Journal of Food Science, 62 (3), 457-461

Cod

ANGSUPANICH, K. & LEDWARD, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39-50.

ANGSUPANICH, K., EDDE, M. & LEDWARD, D. A. (1999). Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural and Food Chemistry, 47 (1), 92-99.

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

Fish Mince

SCHUBRING, R. (1997). Possibilities of the use of physical and chemical methods by particularly consideration of instrumental texture measurement for the characterisation of commercially processed minces. Inf. Fischwirtsch, 44 (3), 118-127.

Fishery Products

SCHUBRING, R. (1999). Untersuchung von EinfluBfaktoren auf die instrumentelle TPA von Fischerzeugnissen. Deutsche Lebensmittel-Rundschau, 95 (9), 373-385.

SCHUBRING, R. (1994). Preliminary results of different physical methods used to characterize salted herring. Western European Fish Technologists' Association, 24th Annual Meeting..

SCHUBRING, R. & OEHLENSCHLAGER, J. (1997). Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods. Z. Lebensm. Unters. Forsch., 205 (5), 89-92.

SCHUBRING, R. (1997). DSC, TPA, and Cielab - Tools for quality determination during enzymatic ripening of salted herring. Seafood from Producer to Consumer, Integrated Approach to Quality (Eds. J. B. Luten, T. Borresen & J. Oehlenschlager), Elsevier Science, 331-348.

Pollack

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

Plaice

SCHUBRING, R. & MUNKNER, W. (1998). Comparison of the textures of fillets from dab (Limanda limanda) and plaice (Pleuronectes platessa) post mortem ice storage in correlations to frozen storage, and heating. Inf. Fischwirtsch, 45 (1), 26-35.

Salmon

MORZEL, M., FITZGERALD, G. F. & ARENDT, E. K. (1997). Fermentation of salmon fillets with a variety of lactic acid bacteria. Food Research International, 30 (10), 777-785.

SIGURGISLADOTTIR, S., HAFSTEINSSON, H., JONSSON, A., LIE, O., NORTVEDT, R., THOMASSEN, M. & TORRISSEN, O. (1999). Textural properties of raw salmon fillets as related to sampling method. Journal of Food Science, 64 (1), 99-104.

VELAND, J. O. & TORRISSEN, O. J. (1999). The texture of atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. Journal of the Science of Food and Agriculture, 79, 1737-1746.

Surimi

AUH, J. H., LEE, H. G., KIM, J. W., YOON, H. S. & PARK, K. H. (1999). Highly concentrated branched oligosaccharides as cryoprotectant for surimi. Journal of Food Science, 64, 3, 418-422.

LI, J. & LEE, T. C. (1999). Effect of sodium bicarbonate on the process and product quality of channel catfish (Ictalurus punctatus) surimi. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

Apples

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., DE SMEDT, V., SCHOTTE, S., ANDANI, Z., WAKELING, I. & BEYTS, P. K. (1998). Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test. Journal of Texture Studies, 29, 509-525.

DRAKE, S. R. & EISELE, T. A. (1994). Influence of harvest date and controlled atmosphere storage delay on the color and quality of 'Delicious' apples stored in a purge-type controlled-atmosphere environment. Hort. Technology, 4 (3), 260-263.

KARLSEN, A. M., AABY, K., SIVERTSEN, H., BAARDSETH, P. & ELLEJKAER, M. T. (1999). Instrumental and sensory analysis of fresh Norwegian and imported apples. Food Quality and Preference, 10 (4), 305-314.

MARTINEZ-MONZO, J., MARTINEZ-NAVARRETE, N., CHIRALT, A. & FITO, P. (1998). Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science, 63 (3), 499-503.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Apricots

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Avocado

TAYLOR, J. R. N. (1997). Food Forethought. Food Industries of South Africa, May, 17-18.

Bananas

JACKSON, J. C., BOURNE. M. C. & BARNARD, J. (1996). Optimization of blanching for crispness of banana chips using response surface methodology. Journal of Food Science, 61 (1), 165-166.

Cherries

DRAKE, S. R., MOFFITT, H. R. & EAKIN, D. E. (1994). Low dose irradiation of 'Rainier' sweet cherries as a quarantine treatment. Journal of Food Processing and Preservation, 18, 473-481.

DRAKE, S. R. & NEVEN, L. G. (1997). Quality response of 'Bing' and 'Rainier' sweet cherries to low dose electron beam irradiation. Journal of Food Processing and Preservation, 20 (4), 345-351.

DRAKE, S. R. & NEVEN, L. G. (1998). Irradiation as an alternative to methyl bromide for quarantine treatment of stone fruits. Journal of Food Quality, 22 (6), 529-538.

Kiwifruit

ROBBERS, M., SINGH, R. P. & CUNHA, L. M. (1997). Osmotic-convective dehydrofreezing process for drying kiwifruit. Journal of Food Science, 62 (5), 1039-1042, 1047.

Melons

LUNA-GUZMAN, I., BARRETT, D. M. & CANTWELL, M. (1996). Effects of calcium chloride and heat treatments on the quality of fresh-cut cantaloupe melons. IFT Conference Paper, New Orleans, 1996.

Papaya

PAULL, R. E. & CHEN, W. (1997). Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit. Postharvest Biology and Technology, 12, 93-99.

Peaches

FERNANDEZ-TRUJILLO, J. P., MARTINEZ, J. A. & ARTES, F. (1998). Effect of cold storage on physiology and quality of Sudanell peach. Food Science and Technology International, 4, 245-255.

Pears

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DRAKE, S. R. (1999). Quality of 'BOSC' pears as influenced by elevated carbon dioxide storage. Journal of Food Quality, 22, 417-425.

Plums

PADILLA-ZAKOUR, O. I., SON, S. M., SMITH, N. L., ANDERSON, J. L., FREER, J. & LEE, C. Y. (2000). A new method to improve the quality of canned plums. Poster presented at: IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

Raspberries

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Strawberries

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

SUUTARINEN, J., HEISKA, K., MOSS, P. & AUTIO, K. (2000). The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues. Lebensm.-Wiss. und.-Technologie, 33 (2), 89-102.

VIDALES, S.L., CASTRO, M.A. & ALZMORA, S. M. (1998). The structure-texture relationship of blanched and glucose-impregnated strawberries. Food Science and Technology International, 4, 169-178

BARBOSA-CANOVAS, G. V. & TABILO-MUNIZAGA, G. (2000). Rheological characterisation of food gels. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

PONS, M. & FISZMAN, S. M. (1996). Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies, 27, 597-624.

Agar

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.

Alginates

BANNING, D., CRAIG, D. M. Q., DETTMAR, P. W., HAMPSON, F. C. & ONSOYEN, O. (1997). Physico-chemical characterisation of alginate gel.

DRAGET, K. I., BORE, T. F., ONSOYEN, E. & SMIDSROD, O. (1998). Controlling alginate gels by applying G-blocks. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

Blood Plasma Gels

PARES, D., SAGUER, E., TOLDRA, M. & CARRETERO, C. (2000). Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma. Journal of Food Science, 65 (3), 486-490.

Carrageenan

ARTIGNAN, J. M., CORRIEU, G. & LACROIX, C. (1997). Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions. Journal of Texture Studies, 28, 47-70.

BUBNIS, W. A., O'HARE, K. & REILLY, W. J. (1997). A low moisture hydrocolloid soft chewable gel delivery system. FMC Commercial Literature - Abstract printed in 14 (11) Nov 97 (Supplement) Pharmaceutical Research.

FISZMAN, S. M., PONS, M. & DAMASIO, M. H. (1998). New parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. Journal of Texture Studies, 29, 499-508.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Suitability of single-compression and TPA tests to determine adhesiveness in solid and semi-solid foods. Journal of Texture Studies, 31, 55-68, 2000.

GIROD, S., FABREGUE, E., DEVOISSELLE, J. M. (2000). Characterisation of a gelatin/polysaccharides mixed hydrogel. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

NEISER, S., DRAGET, K. I. & SMIDSROD, O. (2000). Gel formation in heat-treated bovine serum albumin-k-carrageenan systems. Food Hydrocolloids, 14, 95-110.

PETERSEN, K. I. (1994). Acidulated Desserts - An Alternative and Challenge to Neutral Ready-to-Consume Desserts. International Food Marketing & Technology, December, 19-21.

Fruit Jelly/Jams

HERNANDEZ, M. J., DURAN, L. & COSTELL, E. (1999). Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science & Technology International, 5 (1), 79-87.

MALDAO-MARTINS, M., MOREIRA, N., SOUSA, I. & BEIRAO DA COSTA, M. L. (1998). Effect of processing conditions on volatile composition of apple jellies and jams, In: Food Flavours: Formation, Analysis and Packaging Influences, (Eds. E. T. Contis et al.), pp.369-374.

Gelatin

GMIA (Gelatin Manufacturers Institute of America, Inc.) (1993). Gelatin, pp.1-24.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

GUDMUNDSSON, M. & HAFSTEINSSON, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62 (1), 37-39, 47.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

STEVENS, P. V., WIJAYA, I. M. S. & PATERSON, J. L. (1995). Modeling of physical properties of gelatin: gel strength. Food Australia, 47 (4), 167-172.

SUROWKA, K. (1997). Effect of protein hydrolysate on the instrumental texture profile of gelatin gels. Journal of Texture Studies, 28, 289-303.

Gellan

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Effect of pH buffers on mechanical properties of gellan gels. Journal of Texture Studies, 30, 151-166.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Texture properties of gellan gels as affected by temperature. Journal of Texture Studies, 30, 409-433.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Gelling temperatures of gellan solutions as affected by citrate buffers. Journal of Food Science, 64 (4), 648-652.

MAO, R., TANG, J. & SWANSON, B. G. (2000). Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers, 41, 331-338.

MAO, R., TANG, J., SWANSON, B. G. (2000). Relaxation time spectrum of hydrogels by CONTIN analysis. Journal of Food Science, 65 (3), 374-381.

PAPAGEORGIOU, M., KASAPIS, S. & RICHARDSON, R. K. (1994). Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids, Vol.8, No.2, pp.97-112.

TO, K. M. (1998). Novel textures with gellan gum. Food Ingredients Europe: Conference Proceedings, London, November1997, 148-152.

WILLOUGHBY, L. & KASAPIS, S. (1994). The Influence of Sucrose upon the Gelation of Gellan Gum in Large Deformation Compression Analysis. Food Ingredients Europe, 120-125.

Grape Juice Gels

GASPAR, C., LAUREANO, O. & SOUSA, I. (1998). Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (3), 169-174.

SOUSA, I. M. N., MATIAS, E. C. & LAUREANO, O. (1997). The texture of low calorie grape juice jelly. Z. Lebensm. Unters. Forsch., 205, 140-142.

Maillard Protein Gels

ARMSTRONG, H. J., HILL, S. E. & MITCHELL, J. R. (1994). Enhancement of the Gelation of Food Macromolecules Using the Maillard Reaction and Elevated Temperatures. Maillard Reactions in Chemistry, Food & Health, 159-163.

ARMSTRONG, H. J., HILL, S. E., SCHROOYEN, P. & MITCHELL, J. R. (1994). A Comparison of the Viscoelastic Properties of Conventional and Maillard Protein Gels. Journal of Texture Studies, 25, 285-298.

Mixed Gels

CRAIG, D. Q. M., KEE., A., TAMBURIC, S. & BARNES, D. (1997). An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures. J. Biomater. Sci. Polymer Edn., 8 (5), 377-389.

Pectin

FRIIS, A., NORSKER, M. & BREGNHOJ, D. (1998). Comparison of rheological measurements for characterisation of pectin gels. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

Protein Gels

BARRETT, A., PRAKASH, A., SAKELAKOS, D., TAUB, I., COHEN, S. & OHASHI, Y. (1998). Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture. Food Hydrocolloids, 12, 401-408.

Rice Flour Gels

HETTIARACHCHY, N. S., GRIFFIN, V. K., GNANASAMBANDAM, R., MOLDENHAUER, K. & SIEBENMORGEN, T. (1997). Physicochemical properties of three rice varieties. Journal of Food Quality, 20 (4), 279-289.

Salivary Replacement Gels

KELLY, H. M., PURCELL, C. H. & DEASY, P. B. (2000). Development of a salivary replacement gel for the symptomatic treatment of xerostomia. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

Skim Milk Gels

GODDARD, S. J. & AUGUSTIN, M. A. (1995). Formation of acid-heat-induced skim milk gels in the pH range 5.0-5.7: effect of the addition of salts and calcium chelating agents. Journal of Dairy Research, 62, 491-500.

Soy Protein Isolate

BOATWRIGHT, W. L. & HETTIARACHCHY, N. S. (1995). Spray-dried soy protein isolate solubility, gelling characteristics, and extractable protein as affected by antioxidants. Journal of Food Science, 60 (4), 806-809.

CABODEVILA, O., HILL, S. E., ARMSTRONG, H. J., DE SOUSA, I. & MITCHELL, J. R. (1994). Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperature. Journal of Food Science, 59 (4), 872-875.

HILL, S. E., MITCHELL, J. R. & ARMSTRONG, H. J. (1991). The production of heat stable gels at low protein concentration by the use of the Maillard reaction. Taken from: Gums & Stabilisers for the Food Industry 6 (Eds. G. O. Phillips, P. A. Williams & D. J. Wedlock) pp. 471-478..

Starch Gels

AGUILERA, J. M. & ROJAS, E. (1996). Rheological, thermal and microstructural properties of whey protein-cassava starch gels. Journal of Food Science, 61 (5), 962-966.

AGUILERA, J. M. & BAFFICO, P. (1997). Structure-mechanical properties of heat-induced whey protein/cassava starch gels. Journal of Food Science, 62 (5), 1048-1066.

CAYOT, N., LAFARGE, C., ARVISENET, G. & TAISANT, C. (2000). Influence of aroma compounds on the mechanical properties of starch-based food systems. Journal of Texture Studies, 31, 297-313.

COLLADO, L. S. & CORKE, H. (1999). Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chemistry, 65 (3), 339-346.

CZUCHAJOWSKA, Z., KLAMCZYNSKI, A., PASZCZYNSKA, B. & BAIK, B. K. (1998). Structure and functionality of barley starches. Cereal Chemistry, 75 (5), 747-754.

CZUCHAJOWSKA, Z., OTTO, T., PASZCZYNSKA, B., BAIK, B-K. (1998). Composition , thermal behaviour, and gel texture of prime and tailings starches from garbanzo beans and peas. Cereal Chemistry, 75 (4), 466-472.

EDWARDS, R. H., BERRIOS, J. D. J., MOSSMAN, A. P., TAKEOKA, G. R., WOOD, D. F. & MACKEY, B. E. (1998). Texture of jet cooked, high amylose corn starch-sucrose gels. Lebensmittel Wissenschaft und Technologie, 31 (5), 432-438.

LI, J. & CORKE, H. (1999). Physicochemical properties of normal and waxy Job's tears (Coix lachryma-jobi L.) starch. Cereal Chemistry, 76 (3), 413-416.

LIU, H., RAMSDEN, L. & CORKE, H. (1997). Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydrate Polymers, 34, 283-289.

PEREZ, E. E., BREENE, W. M. & BAHNASSEY, Y. A. (1998). Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods. Starch, 50, 2, 70-72.

THURKOW, W. (1998). Instant potato starch with gelling capacity. Paper presented at FIE, Frankfurt, November, 1998.

YAMIN, F. F., LEE, M., POLLAK, L. M. & WHITE, P. J. (1999). Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73. Cereal Chemistry, 76 (2), 175-181.

YOUNG, N. W. G., MUHRBECK, P. & POULSEN, P. (1998). Potato starch gels, rheology and sensory testing: the connection. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

Whey Protein Gels

BLECKER, C., PAQUOT, M. & DEROANNE, C. (2000). Gelling properties of whey proteins after enzymic fat hydrolysis. Journal of Food Science, 65 (4), 561-563.

HONGSPRABHAS, P. & BARBUT, S. (1998). Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food Research International, 30 (6), 451-455.

HUANG, X. L., CATIGNANI, G. L. & SWAISGOOD, H. E. (1999). Modification of rheological properties of whey protein isolates by limited proteolysis. Nahrung, 43 (2), 79-85.

JU, Z. Y. & KILARA, A. (1998). Textural properties of cold-set gels induced from heat-denatured whey protein isolates. Journal of Food Science, 63 (2), 288-292.

JU, Z. Y. & KILARA, A. (1998). Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agriculture and Food Chemistry, 46, 3604-3608.

JU, Z. Y. & KILARA, A. (1998). Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid. International Dairy Journal, 8 (4), 303-309.

JU, Z. Y. & KILARA, A. (1998). Properties of gels induced by heat, protease, calcium salt, and acidulant from calcium ion-aggregated whey protein isolate. Journal of Dairy Science, 81 (5), 1236-1243.

JU, Z. Y. & KILARA, A. (1998). Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science, 81 (4), 925-931.

JU, Z. Y. & KILARA, A. (1998). Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. Journal of Agricultural & Food Chemistry, 46, 1830-1835.

PUYOL, P., PEREZ, M. D. & CALVO, M. (1999). Rheological properties of commercial whey protein samples from the MADGELAS survey. International Journal of Food Science and Technology, 34, 565-572.

THOMAS, R., PAULSON, A. T. & TUNG, M. A. (1997). Viscoelasticity and strength in model composite gels of whey proteins containing microspheres. Paper presented at the 7th International Congress on Engineering and Food Conference, Brighton, UK, April, 1997

FRANCO, J. M., RAYMUNDO, A., SOUSA, I. & GALLEGOS, C. (1998). Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agriculture and Food Chemistry, 46 (8), 3109-3115.

LARSEN, L. B., SOUSA, I. M. N. & BEIRAO DA COSTA, M. L. (1994). The use of maillard reaction to improve gelation of soy and lupin proteins. Advances in Lupin Research, 524-527.

RAYMUNDO, A., FRANCO, J., GALLEGOS, C., EMPIS, J. & SOUSA, I. (1998). Effect of thermal denaturation of lupin protein on its emulsifying properties. Nahrung, 42 (3-4), 220-224.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). White lupin protein isolate as a foaming agent. Z. Lebensm Unters Forsch A, 207, 91-96.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). Optimisation of lupin protein emulsion composition. Polish Journal of Food and Nutrition Sciences, 7 (3), 127-133.

Mustard

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscometry of mustards with suspended particulates. Journal of Food Engineering, 39 (2), 217-226.

Starch

COCK, P. de & VANHEMELRIJCK, J. (1995). Predictive rheology for texture design of starch-based emulsified sauces. FIE '95 Conference Proceedings (Publ. Miller Freeman Technical Ltd. Netherlands), pp.215-221.

COCK, P. de (1996). Functional properties of starch: Methods and applications. Agro Food Industry Hi Tech., July, 18-22.

DE CONINCK, V. & VOM DORP, M. (1997). Swell starches. Dairy Ingredients International, March, 29-31.

FORSELL, P. M., HULLEMAN, S. H. D., MYLLARINEN, P. J., MOATES, G. K. & PARKER, R. (1999). Ageing of rubbery thermoplastic barley and oat starches. Carbohydrate Polymers, 39 (1), 43-51.

HANKS, A. L., HAGGERTY, R. J., BRANEN, A. L. (1996). Influence of cultivar and growing location on wheat starch characteristics. IFT Conference Paper, New Orleans, 1996.

PEREZ, E., BREENE, W. & BAHNASEY, Y. (1996). Variations in the gelatinization profiles of cassava, sagu and arrurruz native starches when measured by different thermal and mechanical methods. AACC Conference Paper, New Orleans, 1996.

PEREMANS, J. (1997). Modified starches for fresh and frozen pie fillings. Food Marketing & Technology, 11 (2), 8-10.

PINTHUS, E. J. & SINGH, R. P. (1996). Mechanical properties of crust during deep-fat frying of restructured starch products. AACC Conference Paper, Baltimore, 1996.

Vital Gluten

APICHARTSRANGKOON, A., LEDWARD, D. A., BELL, A. E. & BRENNAN, J. G. (1998). Physicochemical properties of high pressure treated wheat gluten. Food Chemistry, 63 (2), 215-220.

MILLER, R. A. & HOSENEY, R. C. (1996). Evaluating vital wheat gluten quality. Cereal Foods World, 41 (5), 412-416.

Yeast

PACHECO, M. T. B. & SGARBIERI, V. C. (1998). Hydrophilic and rheological properties of Brewer's yeast protein concentrates. Journal of Food Science, 63 (2), 238-243.

Beef

PALKA, K. & DAUN, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51 (3), 237-243.

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

TOMAS, S., BELTRAN, J. A. & RONCALES, P. (1998). Very fast chilling of beef longissimus dorsi. Very Fast Chilling in Beef - 2. Muscle to Meat (Ed. E. Dransfield & P. Roncales), pp 169-176. Presented at Plenary Meetings in Theix, Kulmbach, Perugia, Zaragosa, Helsinki, 1995-1998.

Beef burgers

ROCHA-GARZA, A. E. & ZAYAS, J. F. (1996). Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science, 61 (2), 418-421.

Beefsticks

BARRETT, A. H., BRIGGS, J., RICHARDSON, M. & REED, T. (1998). Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels. Journal of Food Science, 63 (1), 84-87.

Chicken

LYON, B. G. & LYON, C. E. (1998). Assessment of three devices used in shear tests of cooked breast meat. Poultry Science, 77 (10), 1585-1590.

Emu

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

Ham

MOTZER, E. A., CARPENTER, J. A., REYNOLDS, A. E. & LYON, C. E. (1998). Quality of restructured hams manufactured with PSE pork as affected by water binders. Journal of Food Science, 63 (6), 1007-1011.

TABILO, G., FLORES, M., FISZMAN, S. M. & TOLDRA, F. (1999). Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science, 51 (3), 255-260.

THOMSEN, B. & CLAUSEN, M. (1994). Benefits of using whey protein concentrates in ham products. Scandinavian Food, September, 44-45.

Meat Emulsions

LIN, K.-W. & MEI, M.-Y. (2000). Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system. Journal of Food Science, 65 (1), 48-52.

Meat Extrudates

JEAN, I. J., WORK, R., CAMIRE, M. E., BRIGGS, J., BARRETT, A. H. & BUSHWAY, A. A. (1996). Selected properties of extruded potato and chicken meat. Journal of Food Science, 61 (4), 783-789.

Pate

Pork

AHN, H., HSIEH, F., CLARKE, A. D. & HUFF, H. E. (1999). Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate. Journal of Food Science, 64, 2, 267-271.

Raw muscle tissue

EGELANDSDAL, B., KVAAL, K. & ISAKSSON, T. (1996). Autofluorescence spectra as related to tensile properties for perimysium from bovine masseter. Journal of Food Science, 61 (2), 342-347.

Restructured Beef Steak

FARIAS, D., SANTANA, V., ANZALDUA-MORALES, A. & JIMENEZ, J. (1996). Development of a low-fat low-sodium restructured beef steak using different binding agents. IFT Conference Paper, New Orleans, 1996.

Sausages

ATUGHONU, A. G., ZAYAS, J. F., HERALD, T. J. & HARBERS, L. H. (1998). Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives. Journal of Food Quality, 21 (3), 223-238.

BEGGS, K. L. H., BOWERS, J. A. & BROWN, D. (1997). Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water. Journal of Food Science, 62 (6), 1240-1244.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BRUNA, J. M., FERNANDEZ, M., HIERRO, E., DE LA HOZ, L. & ORDONEZ, J. A. (1999). Effect of the combined use of Pronase E and fungal extract (Mucor racemosus form sphaerosporus) on the ripening of dry fermented sausages. Food Science and Technology International, 5 (4), 327-337.

GIMENO, O., ASTIASARAN, I. & BELLO, J. (1999). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and colour of dry fermented sausages. Journal of Agricultural and Food Chemistry, 47 (3), 873-877.

GIMENO, O., ANSORENA, D., ASTIASARAN, I. & BELLO, J. (2000). Characterisation of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chemistry, 69 (2), 195-200.

HACHMEISTER, K. A. & HERALD, T. J. (1998). Thermal and rheological properties and textural attributes of reduced-fat turkey batters. Poultry Science, 77, 632-638.

HUANG, M., MOREIRA, R. G. & MURANO, E. (1999). Use of hydrostatic pressure to produce high quality and safe fresh pork sausage. Journal of Food Processing Preservation, 23, 265-284.

LI, R., CARPENTER, J. A. & CHENEY, R. (1998). Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein. Journal of Food Science, 63 (5), 923-929.

SU, Y. K., BOWERS, J. A. & ZAYAS, J. F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilised with nonmeat proteins. Journal of Food Science 65 (1), 123-128.

YUSTE, J., MOR-MUR, M., CAPELLAS, M., GUAMIS, B. & PLA, R. (1999). Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Science, 78, 914-921.

Soy Protein Meat Analogue

LIN, S. HUFF, H. E. & HSIEH, F. (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science, 65 (2), 264-269

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.

Noodles

GUAN, F. & SEIB, P. A. (1994). Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and Noodles. Cereal Chemistry, 71 (4), 330-337.

HOU, G., KRUK, M., PETRUSICH, J. & COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of dough and noodles. AACC Conference Paper, Baltimore, 1996.

JIN, Y. J. & QUAIL, K. J. (1999). Effect of starch and gluten addition on noodle texture. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81.

KADHARMESTAN, C., BAIK, B. K., CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5), 762-766.

KIM, W. S. & SEIB, P. A. (1993). Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours. American Association of Cereal Chemists, Inc, Vol.70, No. 4. 367-372.

KIM, Y. S., WIESENBORN, D. P., LORENZEN, J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and Bamee noodles and relationship to instrumental measurements. AACC Conference Paper, New Orleans, 1996.

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.

KUNETZ, C. F., ALMEIDA-DOMINGUEZ, H., McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking characteristics and quality of noodles from food sorghum. Paper presented at October 1997 AACC meeting, San Diego.

LEE, L., BAIK, B-K. & CZUCHAJOWSKA, Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63 (3), 552-558.

LU, R. L. J. & CHEN, C. C. (1997). Specialty flour study for wet noodle processing. Proceedings of the International Symposium on new approaches to functional cereals and oils, Beijing, China, Nov. 1997, 31-43.

MARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999). Instrumental noodle texture of selected prime hard varieties. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

McDONOUGH, C. M., KUNETZ, C. & ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper presented at October 1997 AACC meeting, San Diego.

REUNGMANEEPAITOON, S. (1997). Comparative study of sweet potato starch with other starches in preparation of instant fried noodles. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 599-606.

ROSS, A. S. & CROSBIE, G. B. (1997). Elasticity and springiness in asian noodles. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

ROSS, A. S., TO, S., CHIU, P. C. & QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SUHENDRO, E. L., KUNETZ, C. F., MC DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry, 77 (2), 96-100.

VADLAMANI, K. R. & SEIB, P.A. (1997). Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten. Cereal Chemistry, 74 (3), 318-325.

Pea Flour Pasta

WANG, N., BHIRUD, P. R., SOSULSKI, F. W. & TYLER, R. T. (1999). Pasta-like product from pea flour by twin-screw extrusion. Journal of Food Science, 64 (4), 671-678.

Rice

ATTWOOL, P. (1994). Quality Control - Texture Analysis Study on Boiled Rice. International Food Marketing & Technology, October, 53-55.

CHAMPAGNE, E. T., LYON, B. G., MIN, B. K., VINYARD, B. T., BETT, K. L., BARTON, F. E., WEBB, B. D., McCLUNG, A. M., MOLDENHAUER, K. A., LINSCOMBE, S., McKENZIE, K. S. & KOHLWEY, D. E. (1998). Effects of postharvest processing on texture profile analysis of cooked rice. Cereal Chemistry, 75 (2), 181-186.

LYON, B. G., CHAMPAGNE, E. T., VINYARD, B. T. & WINDHAM, W. R. (1999). Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices. Cereal Chemistry, 77 (1), 64-69.

MEULLENET, J. F. C., GROSS, J., MARKS, B. P. & DANIELS, M. (1998). Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chemistry, 75 (5), 714-720.

MEULLENET, J.-F. C., SITAKALIN, C. & MARKS, B. P. (1999). Prediction of rice texture by spectral stress strain analysis: a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. Journal of Texture Studies, 30, 435-450.

MEULLENET, J.-F., CHAMPAGNE, E. T., BETT, K. L., MCCLUNG, A. M. & KAUFFMANN, D. (2000). Instrumental assessment of cooked rice texture characteristics: a method for breeders. Cereal Chemistry, 77 (4), 512-517.

PERDON, A. A., SIEBENMORGEN, T. J., BUESCHER, R. W. & GBUR, E. E. (1999). Starch retrogradation and texture of cooked milled rice during storage. Journal of Food Science, 64, 5, 828-832.

RUAN, R. R., ZOU, C., WADHAWAN, C., MARTINEZ, B., CHEN, P. L. & ADDIS, P. (1997). Studies of hardness and water mobility of cooked wild rice using nuclear magnetic resonance. Journal of Food Processing and Preservation, 21 (2), 91-104.

SITAKALIN, C. & MEULLENET, J.-F. C. (2000). Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chemistry, 77 (4), 501-506.

WINDHAM, W. R., LYON, B. G., CHAMPAGNE, E. T., BARTON, F. E., WEBB, B. D., McCLUNG, A. M., MOLDENHAUER, K. A., LINSCOMBE, S. & McKENZIE, K. S. (1997). Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples. Cereal Chemistry, 74 (5), 626-632.

Rice Noodles

BHATTACHARYA, M., ZEE, S. Y. & CORKE, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76, 6, 861-867.

Semolina Noodles

GIANIBELLI, M. C., SISSONS, M. J., & BATEY, I. L. (1999). Effect of different waxy starches on the pasta cooking quality of durum wheat. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 260-264.

Spaghetti

CLARK, J. A., OLIVER, J. R., BATEY, I. L., HARE, R. A., SISSONS, M. J. & McKENZIE, E. A. (1997). Pasta benchmarking: evaluation of australian and foreign pasta. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

DEBBOUZ, A. & DOETKOTT, C. (1996). Effect of process variables on spaghetti quality. Cereal Chemistry, 73 (6), 672-676.

DEXTER, J. E., MARCHYLO, B. A., CLEAR, R. M. & CLARKE, J. M. (1997). Effect of Fusarium Head Blight on semolina milling and pasta-making quality of durum wheat. Cereal Chemistry, 74 (5), 519-525.

PONSART, G., VASSEUR, J. & MEOT, J. M. (2000). Evaluation du 'taux' de fissuration de pates sechees. 12th Agoral Meeting, April 2000, Montpellier, pp 277-283.

SISSONS, M. J., BATEY, I. L., HARE, R. A. & EGAN, N. (1998). Tetraploid wheat - a potentially useful resource for the genetic improvement of durum quality. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.

TANG, C., HSIEH, F. & HUFF, H. E. (1997). The effect of wheat protein fractions and an emulsifier on spaghetti processing and qualities. Proceedings of the 7th International Congress on Engineering and Food (ICEF) 1997 (ed.Jowitt R.)

GERHARDS, C., ULBRICHT, D. M. & PELEG, M. (1998). Mechanical characterisation of individual instant coffee agglomerates. Journal of Food Science, 63 (1), 140-142.

Corn Starch Patties

FAN, J., SINGH, P. & PINTHUS, E. J. (1997). Physicochemical changes in starch during deep-fat frying of a molded corn starch patty. Journal of Food Processing and Preservation, 21, 443-460.

ROVEDO, C. O., PEDRENO-NAVARRO, M. M. & SINGH, R. P. (1999). Mechanical properties of a corn starch product during the post-frying period. Journal of Texture Studies, 30, 279-290.

Crispbreads

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.

Extrudates

BARRETT, A. H. & KALETUNC, G. (1998). Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chemistry, 75 (5), 695-698.

CHANG, Y. K., MARTINEZ BUSTOS, F., MARTINEZ-FLORES, H. E., BANNWART, A. C., GUEDES, P. A. & GAIOTTI, E. R. (1998). Some functional properties of an expanded snack and pregelatinized flours made from corn meal treated with calcium hydroxide by extrusion process. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp 311-320, 1998.

DESRUMAUX, A., BOUVIER, J. M. & BURRI, J. (1998). Corn grits particle size and distribution effects on the characteristics of expanded extrudates. Journal of Food Science, 63 (5), 857-863.

DUDGEON-BOLLINGER, A. L., FASTNAUGHT, C. E. & BERGLUND, P. T. (1997). Extruded snack products from waxy hull-less barley. Cereal Foods World, 42 (9), 762-766.

DUIZER, L. M., CAMPANELLA, O. H. & BARNES, G. R. G. (1998). Sensory, instrumental and acoustic characteristics of extruded snack food products. Journal of Texture Studies, 29, 397-411.

MARTINEZ-BUSTOS, F., CHANG, Y. K., BANNWART, A. C., RODRIGUEZ, M. E., GUEDES, P. A. & GAIOTTI, E. R. (1998). Effects of calcium hydroxide and processing conditions on corn meal extrudates. Cereal Chemistry, 75 (6), 796-801.

MARTINEZ FLORES, H. E., CHANG, Y. K., MARTINEZ BUSTOS, F. & SANCHEZ SINENCIO, F. (1998). Extrusion-cooking of cassava starch with different fibre sources: effect of fibres on expansion and physiochemical properties. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp. 271-278, 1998.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1998). Physical properties of extruded products as affected by cheese whey. Journal of Food Science, 63 (5), 814-818.

Nuts

ANZALDUA-MORALES, A., ORNELAS, M. & TARANGO, H. (1996). Methods for characterization of pistachio nut quality. IFT Conference Paper, New Orleans, 1996.

MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Water diffusivity and mechanical changes during hazelnut hydration. Food Research International, 32, 447-452.

OCON, A., ANZALDUA-MORALES, A., GASTELUM, G. & QUINTERO, A. (1995). The Texture of Pecan Nuts Measured by Instrumental and Sensory Means. Journal of Food Science, 60 (6), 1333-1336.

Rice-based Fries

KADAN, R. S., CHAMPAGNE, E. T., ZIEGLER, G. M. & RICHARD, O. A. (1997). Amylose and protein contents of rice cultivars as related to texture of rice-based fries. Journal of Food Science, 62 (4), 701-703.

Tortilla Chips

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.

FERNANDEZ DE CASTRO, D, ALMEIDA-DOMINGUEZ, H. D. & ROONEY, L. W. (1996). Properties of corn tortillas prepared by alternative technologies. IFT Conference Paper, New Orleans, 1996.

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Effects of different drying processes on oil absorption and microstructure of tortilla chips. Cereal Chemistry, 74 (3), 216-223.

LUJAN-ACOSTA, J., MOREIRA, R. G. & SEYED-YAGOOBI, J. (1997). Air-impingement drying of tortilla chips. Drying Technology, 15 (3), 881-897.

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Reduction of oil in tortilla chips using impingement. Lebensm.-Wiss. U.-Technol., 30 (8), 834-840.

MOREIRA, R. G., PALAU, J. E. & SUN, X. (1995). Deep-fat frying of tortilla chips: an engineering approach. Food Technology, April, 146-150.

MOREIRA, R. G., PALAU, J., SWEAT, V. E. & SUN, X. (1995). Thermal and physical properties of tortilla chips as a function of frying time. Journal of Food Processing and Preservation, 19, 175-189.

TSENG, Y. C., MOREIRA, R. & SUN. X. (1996). Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. International Journal of Food Science and Technology, 31, 287-294

Asparagus

ILO, S., REISELHUBER, S. & BERGHOFER, E. (2000). Softening kinetics of white asparagus during cooking. Paper presented at the 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LAU, M. H. & TANG, J. (1998). Kinetics of texture and color changes in green asparagus during pasteurization. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

Beans

ANZALDUA-MORALES, A., QUINTERO, A. & BALANDRAN, R. (1996). Kinetics of thermal softening of six legumes during cooking. Journal of Food Science, 61 (1), 167-170.

BAY, A. P. M., TAYLOR, A. G. & BOURNE, M. C. (1995). The influence of water activity on three genotypes of snap bean (Phaseolus vulgaris L.) in relation to mechanical damage resistance. Seed Science and Technology, 23, 583-593.

BAY, A. P. M., BOURNE, M. C. & TAYLOR, A. G. (1996). Effect of moisture content on compressive strength of whole snap bean (Phaseolus vulgaris L.) seeds and separated cotyledons. International Journal of Food Science and Technology, 31, 327-331.

LANOISELLE, P., LIU, E-Q., LANOISELLE, J-L. & PIAR, G. (2000). Evaluation of tough strings in green beans. Poster presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

PICO, L., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A. & GASSON, J. (1995). Texture of dehydrated pre-cooked beans. IFT Conference Paper, Anaheim (1995).

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscosimetry for commercial refried beans. Food Science & Technology International, 5 (2), 159-166.

Bean Paste

BAIK, B. K., KLAMCZYNSKA, B. & CZUCHAJOWSKA, Z. (1998). Particle size of unsweetened azuki paste as related to cultivar and cooking time. Journal of Food Science, 63 (2), 322-326.

BAIK, B. K. & CZUCHAJOWSKA, Z. (1999). Paste particle and bean size as related to sweetened azuki paste quality. Cereal Chemistry, 76 (1), 122-128.

Beetroot

NG, A., HARVEY, A. J., PARKER, M. L., SMITH, A. C. & WALDRON, K. W. (1998). Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris). J. Agric. Food Chemistry, 46 (8), 3365-3370.

Broccoli

BARRETT, D. M., GARCIA, E. I., RUSSELL, G. F., RAMIREZ, E. & SHIRAZI, A. (2000). Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. Journal of Food Science, 65 (3), 543-540.

KAWAGUCHI, N., POWERS, J. R., CAVALIERI, R. P. & FELLMAN, J. K. (2000). Cystine lyase as indicator enzyme for broccoli blanching. Poster presented at: IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

Carrots

AMANATIDOU, A., SLUMP, R. A., GORRIES, L. G. M. & SMID, E. J. (2000). High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science, 65 (1), 61-66.

LIN, T. M., DURANCE, T. D. & SCAMAN, C. H. (1998). Characterisation of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31 (2), 111-117.

RASTOGI, N. K., ESHTIAGHI, M. N. & KNORR, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (4), 1020-1023.

French Fries

AGUILAR, C. N., ANZALDUA-MORALES, A., TALAMAS, R. & GASTELUM, G. (1995). Low-temperature blanch improves textural quality of french-fries. Journal of Food Science, 62 (3), 568-571.

PEDRESCHI, F. & AGUILERA, J. M. (1999). Textural characterisation of french fries during frying. Poster presented at IFT Conference, Chicago, June 1999.

Lettuce

PRAKASH, A., GUNER, A. R., CAPORASO, F. & FOLEY, D. M. (2000). Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere. Journal of Food Science, 65 (3), 549-553.

Mushrooms

ZIVANOVIC, S. & BUESCHER, R. W. (1999). Textural changes of mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Poster presented at IFT Conference, Chicago, June 1999.

Peppers

DOMINGUEZ, R., QUINTERO, A., BOURNE, M. C., TALAMAS, R. & ANZALDUA-MORALES, A. (1996). Texture of dehydrated bell peppers modified by low-temperature blanching and calcium addition. IFT Conference Paper, New Orleans, 1996.

Potatoes

ALVAREZ, M. D., MORILLO, M. J. & CANET, W. (1999). Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa). Journal of the Science of Food and Agriculture, 79, 1237-1248.

ELIOT, C., GOULLIEUX, A. & PAIN, J. P. (1999). Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes. Sciences des Aliments, 19 (1), 111-117.

TRUONG, V. D. & WALTER, W. M. (1997). Low temperature blanching improves the firmness and sensory quality of processed sweetpotatoes. Poster presented at IFT Meeting, Orlando, Florida, June 14-18, 1997.

TRUONG, V. D., WALTER, W. M. & BETT, K. L. (1998). Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. Journal of Food Science, 63 (4), 739-743.

WALTER, W. M., TRUONG, V.D. & ESPINEL, K. R. Effect of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. Journal of Food Quality, 22 (6), 631-640.

Sugarbeet

SMED, E. (1998). Sugar loss in beet tails as related to the morphology and the shear strength of the beet. Zuckerindustrie, 123 (2), 128-134.

Tofu

SULEBELE, G., YING PING, C., MAT EASA, A. & KARIM ALIAS, A. (1997). Effect of carrageenan on yield and properies of tofu. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 377-383.

Tomatoes

ARIAS, R., LEE, T.-C., SPECCA, D. & JANES, H. (2000). Quality comparison of hydroponic tomatoes (Lycospersicon esculentum) ripened on and off the vine. Journal of Food Science, 65 (3), 545-548.

ERRINGTON, N., MITCHELL, J. R. & TUCKER, G. A. (1997). Changes in the force relaxation and compression responses of tomatoes during ripening: the effect of continual testing and polygalacturonase activity. Postharvest Biology and Technology, 11, 141-147.

GONZALEZ, J. J., McCARTHY, K. L. & McCARTHY, M. J. (1998). MRI Method to evaluate internal structural changes of tomato during compression. Journal of Texture Studies, 29, 537-551.

LORENZO, M. A., GERHARDS, C. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of selected tomato products. Journal of Texture Studies, 28, 543-567.

Water Chestnuts

WALDRON, K. W., SMITH, A. C., NG, A., PARKER, M. L. & PARR, A. J. (1998). Thermal stability of mechanical properties of Chinese water chestnuts. Proceedings of Plant biomechanics conference, September1997, University of Reading.

BAKERY

Biscuit Dough

Biscuits

Bread

Breadcrumbs

Cake

Cookies (Biscuits)

Custard

Dough

Muffins

Pastry

Tortillas

CEREALS

Barley

Breakfast Cereal

Cereal Endosperm

Corn Extrudates

Corn Porridge

Couscous

Rice-based Extrudates

Sorghum Flakes

Soy Porridge

Wheat

Wheat Flour Extrudates

CONFECTIONERY

Candy

Caramel

Chewing Gum

Chocolate

Gelled Confectionery

Honey

DAIRY

Acidulated Desserts

Cheese

Egg

Ice Cream

Margarine

Mayonnaise

Sour cream

Yoghurt

FISH

Cod

Fish Mince

Fishery Products

Pollack

Plaice

Salmon

Surimi

FRUIT

Apples

Apricots

Avocado

Bananas

Cherries

Kiwifruit

Melons

Papaya

Peaches

Pears

Plums

Raspberries

Strawberries

GELS

Agar

Alginates

Blood Plasma Gels

Carrageenan

Fruit Jelly/Jams

Gelatin

Gellan

Grape Juice Gels

Maillard Protein Gels

Mixed Gels

Pectin

Protein Gels

Rice Flour Gels

Salivary Replacement Gels

Skim Milk Gels

Soy Protein Isolate

Starch Gels