Detecting Sensory Textures with Rheological Characteristics from Recipe Sharing Sites

Name: Detecting Sensory Textures with Rheological Characteristics from Recipe Sharing Sites
Creator: Hiroshi Uehara
License: https://creativecommons.org/licenses/by/4.0/
Keywords: Standards Research Data

Citation Author(s):: Hiroshi
Uehara
Rissho University

Daichi
Mochihashi
The Institute of Statistical Mathematics
Submitted by:: Hiroshi Uehara
Last updated:: Thu, 04/07/2022 - 01:56
DOI:: 10.21227/p3yy-8z52
Data Format:: research paper
Links:: H. Suzuno, S.Sawayama, and A. Kawabata, “The Texture Profiles of Jelly Fig Gel,” Journal of Home Economics of Japan, Vol.43,pp.
Properties of Gelatin Gel and Sol Mixed with Whipped Cream
Breaking Properties of Agar Gels
Thermal and Physical Properties of Mixed κ-Carrageenan-Gelatin Gels
Properties of Gelatin Sol and Gel Mixed with Emulsion,
Carrageenan Jerry
Texture of Low-Methoxyl Pectin Bavaroisl
Texture of jelly foods
License:: Creative Commons Attribution

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Categories:: Standards Research Data
Keywords:: food science, Texture, rheology

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Abstract

The data are quantitative food texture acquired from published empirical research papers described in the links.

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This is the DOI informatin used as dataset in the paper " Detecting Sensory Textures with Rheological
Characteristics from Recipe Sharing Sites".

Submitted by Hiroshi Uehara on Thu, 04/07/2022 - 01:59

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Detecting Sensory Textures with Rheological Characteristics from Recipe Sharing Sites

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