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The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese
Journal of Food Science, 2002ABSTRACT: The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full‐ and reduced‐fat versions was characterized by modified descriptive analysis and torsional fracture methods.
E.A. Gwartney +2 more
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New annealing textures in commercial Al−Mg alloys
Metallurgical Transactions, 1971A number of new textures have been observed in rolled and annealed magnesium-bearing aluminum alloys. The textures contain various proportions of {100} or {100} oriented material, together with components near {110} , or {2, 13, 15} or {4, 11, 14} .
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Tailoring Surface Hydrophobicity of Commercial Polyimide by Laser-Induced Nanocarbon Texturing
Journal of Micro and Nano-Manufacturing, 2020Abstract The growth of laser-induced nanocarbons, referred to here as laser-induced nanocarbon (LINC) for short, directly on polymeric surfaces is a promising route toward surface engineering of commercial polymers. This paper aims to demonstrate how this new approach can enable achieving varied surface properties based on tuning the ...
Moataz Abdulhafez +2 more
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Texture evolution during grain growth in recrystallized commercially pure titanium
Materials Science and Engineering: A, 2005The evolutions of microstructure and crystallographic texture in low-alloyed titanium sheets are investigated by electron backscattering diffraction at different grain growth stages. Recrystallization of 80% cold-rolled sheets and subsequent grain growth lead to equiaxed microstructures.
N. Bozzolo +3 more
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Droplet impact on textured surfaces composed of commercial stainless razor blades
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2016Abstract A behavior of water droplets impacting on textured surfaces made of relatively hydrophilic materials (equilibrium contact angle of less than 90°) was investigated in a range of ...
Ken Yamamoto +2 more
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Colour and image texture analysis in classification of commercial potato chips
Food Research International, 2007The images of commercial potato chips were evaluated for various colour and textural features to characterize and classify the appearance and to model the quality preferences of a group of consumers. Features derived from the image texture contained better information than colour features to discriminate both the quality categories of chips and ...
Mendoza, Fernando +2 more
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Evolution of Recrystallization Textures in Cold-Rolled Commercially Pure Aluminum
Materials Science Forum, 2016The evolution of recrystallization texture in commercially pure aluminum sheet cold-rolled by 90% reduction in thickness was measured by Juul Jensen et al. The cold-rolling texture consisted of the Goss {110}<001>, Brass {110}<112>, S {123}<634>, and copper {112}<111> components.
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Explaining the different textures of commercial processed cheese from fractured structures
International Dairy Journal, 2019Abstract This study aimed to explain the different textures of commercial processed cheeses based on their fractured structures. A creep-meter wedge plunger was used to fracture processed cheese samples for imitating the first bite in the mouth.
Keita Inoue, Wei Fu, Takashi Nakamura
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Texture Evolution of Commercially Pure Copper during Ultra-Thin Strip Rolling
Advanced Materials Research, 2014Experimental investigation on rolling texture evolution in commercially pure copper thinned from 5.8mm to 20μm by symmetrical rolling and asymmetrical rolling without annealing were carried out via orientation distribution functions and orientation line analysis. The results show that the rolling texture for the sample with initial rotate cube texture {
Meng Song, Xiang Hua Liu, De Lin Tang
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Texture evaluation of commercial mozzarella cheeses
2012This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing
Shah, NP, Bhaskaracharya, RK
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