Texture Measurement . Principles. Which test to use?. Many food texture measurement techniques are available Many are empirical. They are not based on a theoretical approach; rather, they have been tested and seem to correlate with a useful property. Classifications.
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However, perceived texture properties are rooted in objective properties of food
Shear modulus Viscosity
Poisson’s ratio Storage modulus
Complex viscosity Loss modulus
Shear rate dependency
Creep Stress relaxation