Concepedia

Spreadability Index

The "Spreadability Index" is a quantitative metric in food science that measures the ease with which a butter product can be physically spread on a substrate under standardized conditions, distinguishing it from related texture or rheological properties by specifically quantifying surface adhesion and shear resistance during application.

19

Publications

589

Citations

66

Authors

21

Institutions

Publications per year

2017–2026

12

Parents

Publications

19

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

Marina Mefleh, Antonella Pasqualone, Francesco Caponio et al. · Journal of the Science of Food and Agriculture · 2022 · 98 citations · Full text

, , +15

Worksoftening of margarine and shortening

A. J. Haighton · Journal of the American Oil Chemists Society · 1965 · 62 citations

, , +15

Sensory Testing of Spreadability: Investigation of Rheological Conditions Operative during Application of Topical Preparations

Brian Barry, A.J. Grace · Journal of Pharmaceutical Sciences · 1972 · 52 citations

, , +12

USE OF THE CONE PENETROMETER FOR TESTING THE FIRMNESS OF BUTTER

B. D. DIXON, J. V. Parekh · Journal of Texture Studies · 1980 · 50 citations

, , +15

Experimental metrics of the powder layer quality in the selective laser sintering process

Marco Lupo, Sina Zinatlou Ajabshir, Daniele Sofia et al. · Powder Technology · 2023 · 44 citations · Full text

, , +15

1–5 of 19

Authors

66

  1. AB
    Abdes-Samed Bernoussi

    École Nationale de Commerce et de Gestion de Tanger, Morocco

    2 publications · 28 citations

    2

    h-index

  2. DS
    Daniele Sofia

    University of Salerno, Italy

    2 publications · 72 citations

    2

    h-index

  3. DB
    Diego Barletta

    University of Salerno, Italy

    2 publications · 72 citations

    2

    h-index

  4. SZ
    Sina Zinatlou Ajabshir

    University of Salerno, Italy

    2 publications · 72 citations

    2

    h-index

  5. AF
    Anna Florowska

    Warsaw University of Life Sciences, Poland

    2 publications · 53 citations

    2

    h-index

1–5 of 66

Institutions

21

  1. Warsaw University of Life Sciences

    Warsaw, Poland

    2 h-index

    9 publications

    234 citations

  2. University of Salerno

    Fisciano, Italy

    2 h-index

    9 publications

    332 citations

  3. University of Tabriz

    Tabriz, Iran

    1 h-index

    4 publications

    72 citations

  4. University of Kentucky

    Lexington, United States

    1 h-index

    4 publications

    124 citations

  5. Lincoln University

    Lincoln, New Zealand

    1 h-index

    1 publications

    18 citations

  6. United States Food and Drug Administration

    Silver Spring, United States

    1 h-index

    3 publications

    93 citations

  7. Newcastle University

    Newcastle upon Tyne, United Kingdom

    1 h-index

    2 publications

    56 citations

  8. Unilever (Netherlands)

    Rotterdam, Netherlands

    1 h-index

    1 publications

    62 citations

1–8 of 21

Venues

  1. Powder Technology

    2 publications · 72 citations

    2

    h-index

  2. Journal of Texture Studies

    1 publications · 50 citations

    1

    h-index

  3. PeerJ

    1 publications · 13 citations

    1

    h-index

  4. Korean Journal of Food and Cookery Science

    1 publications · 28 citations

    1

    h-index

  5. Gels

    1 publications · 22 citations

    1

    h-index

1–5