Concepedia

Crispness Retention

Crispness Retention is a texture preservation metric that quantifies the degree to which a material or food product maintains its initial rigidity, auditory fracturability, and surface integrity during and after processing, storage, or hydration, distinguishing it from broader texture stability measures by its specific focus on the sensory and mechanical attributes associated with crispness.

39

Publications

2K

Citations

109

Authors

41

Institutions

Publications per year

2017–2026

10

Parents

Publications

39

Consumer perception of crispness and crunchiness in fruits and vegetables

Laurence Fillion, D. Kilcast · Food Quality and Preference · 2002 · 207 citations

, , +12

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Ana Salvador, Paula Varela, T. Sanz et al. · LWT · 2008 · 204 citations

, , +16

Structure and Texture Properties of Fried Potato Products

Misael L. Miranda, José Miguel Aguilera · Food Reviews International · 2006 · 129 citations

, , +16

The influence of potato chemical composition on crisp texture

Agnieszka Kita · Food Chemistry · 2002 · 121 citations

, , +12

A new sensory vocabulary for crisp and crunchy dry model foods

Garmt Dijksterhuis, H. Luyten, René de Wijk et al. · Food Quality and Preference · 2005 · 120 citations

, , +13

1–5 of 39

Authors

109

  1. CP
    C. Primo‐Martín

    Wageningen University & Research, Netherlands

    9 publications · 296 citations

    9

    h-index

  2. MB
    Marcel B.J. Meinders

    Wageningen University & Research, Netherlands

    6 publications · 186 citations

    6

    h-index

  3. TV
    T. van Vliet

    Wageningen University & Research, Netherlands

    6 publications · 230 citations

    6

    h-index

  4. RH
    R.J. Hamer

    Wageningen University & Research, Netherlands

    5 publications · 122 citations

    5

    h-index

  5. AH
    Anita Hirte

    TiFN, Netherlands

    4 publications · 79 citations

    4

    h-index

1–5 of 109

Institutions

41

  1. Wageningen University & Research

    Wageningen, The Netherlands

    10 h-index

    28 publications

    1K citations

  2. TiFN

    Wageningen, Netherlands

    9 h-index

    35 publications

    975 citations

  3. Pension Fund for Care and Well-Being

    Zeist, Netherlands

    3 h-index

    3 publications

    95 citations

  4. Institute of Agro-Products Processing Science and Technology

    Beijing, China

    2 h-index

    14 publications

    628 citations

  5. University of Massachusetts Amherst

    Amherst Center, United States

    2 h-index

    2 publications

    110 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    7 publications

    999 citations

  7. University of Minnesota

    Minneapolis, United States

    2 h-index

    5 publications

    118 citations

  8. Warsaw University of Life Sciences

    Warsaw, Poland

    1 h-index

    1 publications

    15 citations

1–8 of 41

Venues

  1. Food Research International

    7 publications · 377 citations

    7

    h-index

  2. LWT

    2 publications · 232 citations

    2

    h-index

  3. Journal of Cereal Science

    2 publications · 36 citations

    2

    h-index

  4. Food Quality and Preference

    2 publications · 327 citations

    2

    h-index

  5. HortScience

    2 publications · 61 citations

    2

    h-index

1–5