Concepedia

Food Viscosity

Food Viscosity is a rheological property that quantifies the resistance of a food substance to flow under applied stress, distinguishing it from other textural attributes by specifically characterizing its internal friction during deformation.

597

Publications

30.5K

Citations

1.6K

Authors

544

Institutions

Publications per year

2017–2026

123

Parents

Publications

597

Classification of Textural Characteristics <sup>a</sup>

Alina S. Szczesniak · Journal of Food Science · 1963 · 1.1K citations

, , +14

Food Texture and Viscosity: Concept and Measurement

John R. Mitchell · International Journal of Food Science & Technology · 2003 · 727 citations

, , +11

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

, , +13

IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. <i>Oral Methods</i>

F. Shama, P. Sherman · Journal of Texture Studies · 1973 · 416 citations

, , +15

Rheology and tribology: Two distinctive regimes of food texture sensation

Jianshe Chen, Jason R. Stokes · Trends in Food Science & Technology · 2011 · 361 citations

, , +8

1–5 of 597

Authors

1.6K

  1. JL
    Jozef L. Kokini

    Rutgers, The State University of New Jersey, United States

    14 publications · 767 citations

    13

    h-index

  2. MP
    Micha Peleg

    University of Massachusetts Amherst, United States

    13 publications · 501 citations

    12

    h-index

  3. GE
    George E. Inglett

    National Center for Agricultural Utilization Research, United States

    11 publications · 486 citations

    11

    h-index

  4. SL
    Suyong Lee

    Sejong University, South Korea

    11 publications · 473 citations

    9

    h-index

  5. KR
    K. R. Bhattacharya

    Central Food Technological Research Institute, India

    7 publications · 337 citations

    7

    h-index

1–5 of 1.6K

Institutions

544

  1. Wageningen University & Research

    Wageningen, The Netherlands

    18 h-index

    55 publications

    3.3K citations

  2. Agricultural Research Service

    Washington, United States

    14 h-index

    40 publications

    2.4K citations

  3. University of Massachusetts Amherst

    Amherst Center, United States

    14 h-index

    30 publications

    1.1K citations

  4. National Center for Agricultural Utilization Research

    Peoria, United States

    14 h-index

    38 publications

    1.7K citations

  5. Rutgers, The State University of New Jersey

    New Brunswick, United States

    13 h-index

    34 publications

    1.5K citations

  6. The University of Queensland

    Brisbane, Australia

    12 h-index

    35 publications

    3.3K citations

  7. University of California, Davis

    Davis, United States

    11 h-index

    24 publications

    1K citations

  8. Cornell University

    Ithaca, United States

    11 h-index

    17 publications

    709 citations

1–8 of 544

Venues

  1. Journal of Texture Studies

    94 publications · 5.2K citations

    39

    h-index

  2. Journal of Food Engineering

    52 publications · 2.6K citations

    30

    h-index

  3. Journal of Food Science

    JFS · 34 publications · 2.4K citations

    22

    h-index

  4. Food Hydrocolloids

    21 publications · 1.4K citations

    20

    h-index

  5. LWT

    16 publications · 1.4K citations

    16

    h-index

1–5