Keith Langley

Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions

Deborah D. Roberts, J. Stephen Elmore, Keith Langley et al. · Journal of Agricultural and Food Chemistry · 1996 · 165 citations

Flavoromics, Volatile Flavor Compounds, Food Analysis +16

Computational analysis of non-Fourier motion

David J. Fleet, Keith Langley · Vision Research · 1994 · 94 citations

Numerical Analysis, Non-local Interaction, Non-fourier Motion +2

Mechanical and optical assessment of the ripening of tomato fruit with reduced polygalacturonase activity

Keith Langley, Alan Martin, Robert A. Stenning et al. · Journal of the Science of Food and Agriculture · 1994 · 94 citations

Biosynthesis, Biomanufacturing, Optical Assessment +12

COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE‐MATRIX INTERACTION

Keith Langley, Margaret L. Green · Journal of Texture Studies · 1989 · 91 citations

Food Colloid, Engineering, Mechanical Engineering +17

CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION

Wendy E. Brown, Keith Langley, Alan Martin et al. · Journal of Texture Studies · 1994 · 82 citations

Nutrition, Chewing Patterns, Sensory Science (Early Childhood Education) +21