Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties

Food Texture and Viscosity: Concept and Measurement

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

Agriculture, Food Science, Food Analysis +11

Existing and new approaches for the analysis of CATA data

Michael Meyners, John C. Castura, B. Thomas Carr · Food Quality and Preference · 2013 · 449 citations

Computing, Biostatistics, Data Science +9

Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions

Letícia Vidal, Amparo Tárrega, Lucía Antúnez et al. · Food Quality and Preference · 2015 · 109 citations

Natural Sciences, Mathematics, Psychometrics +3

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Soumya Banerjee, Suvendu Bhattacharya · Journal of Food Engineering · 2010 · 107 citations

Natural Sciences, Materials Engineering, Materials Science +9

Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

Sakie Noda, Takahiro Funami, Makoto Nakauma et al. · Food Hydrocolloids · 2007 · 97 citations

Engineering, Chemical Engineering, Food Science +12