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CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION

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LUYTEN, HANNEMIEKE, J. PLIJTER, JOHAN, VAN VLIET, TON·2004·Journal of Texture Studies

Abstract

Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively, the sensory sensations involved, the mechanical and fracture behavior of crispy/crunchy products, morphological aspects, and the relation between crispy and crunchy behavior and mobility of the macromolecules and plasticizer (primarily water) involved, are discussed. Finally, some ideas for an integrated approach of crispy/crunchy behavior of cellular solid foods with a dry crust will be discussed.

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Metadata

Authors
LUYTEN, H., J. PLIJTER, J., & VAN VLIET, T.
Venue
Journal of Texture Studies
Publisher
Wiley
Published
2004-10
Volume
35
Issue
5
Pages
445-492
ISSN
  • 0022-4901 (ISSN-L)
  • 1745-4603
OpenAlex
W2154601737
Cited by
261
References
0
FWCI
9.75
Type
journal article
Language
en
Open access
green

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CoChat. (2026). Citation check: CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION. https://app.cochat.ai/papers/10.1111/j.1745-4603.2004.35501.x
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LUYTEN, H., J. PLIJTER, J., & VAN VLIET, T. (2004). CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION. Journal of Texture Studies. https://doi.org/10.1111/j.1745-4603.2004.35501.x

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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