R. Kesteloot

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G Blancher, Sylvie Chollet, R. Kesteloot et al. · Food Quality and Preference · 2006 · 115 citations

Food Choice, Nutrition, Culture +10

Texture Assessment of French Cheeses

K.D. Antoniou, Dimitris Petridis, Stylianos N. Raphaelides et al. · Journal of Food Science · 2000 · 56 citations

Engineering, Cheese Texture, Functional Property +12

Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process

Alexandra Legrand, J.C. Leuliet, Sophie Duquesne et al. · Journal of Food Engineering · 2007 · 32 citations

Engineering, Food Physic, Cooked Red Bean +11

Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour

Nicolas Yanou Njintang, Carl Moses Mbofung, R. Kesteloot · Journal of Food Engineering · 2007 · 30 citations

Food Chemistry, Food Analysis, Food Engineering +6