The DOI matches its Crossref record.
CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
Open accessAbstract
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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Citations
Cited by
Shittu, T. A., Raji, A. O., & Sanni, L. O. (2007) · Food Research International · doi:10.1016/j.foodres.2006.10.012 · Cited by 261
Cueto, M., Porras-Saavedra, J., Farroni, A., Alamilla-Beltrán, L., Schöenlechner, R., Schleining, G., & Buera, P. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2015.07.027 · Cited by 21
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
- The paper
- 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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