Methods and instruments for the evaluation of food texture: Advances and perspectives.

Huang L, Fan J, Han C, Du C, Wei Z, Du D

DOI: 10.1016/j.foodres.2025.116162
Published: 2025 May
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2025.116162,
  title = {Methods and instruments for the evaluation of food texture: Advances and perspectives.},
  author = {Huang L and Fan J and Han C and Du C and Wei Z and Du D},
  year = {2025},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2025.116162},
  url = {https://doi.org/10.1016/j.foodres.2025.116162}
}

RIS

TY  - JOUR
TI  - Methods and instruments for the evaluation of food texture: Advances and perspectives.
AU  - Huang L
AU  - Fan J
AU  - Han C
AU  - Du C
AU  - Wei Z
AU  - Du D
PY  - 2025
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2025.116162
UR  - https://doi.org/10.1016/j.foodres.2025.116162
ER  -

APA

L, H., J, F., C, H., C, D., Z, W., & D, D. (2025). Methods and instruments for the evaluation of food texture: Advances and perspectives.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.116162

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pubmed · retrieved 2026-11-10T17:59:35.927Z