@article{daubert_tkachuk_truong_1998, title={Quantitative measurement of food spreadability using the vane method}, volume={29}, ISSN={["0022-4901"]}, DOI={10.1111/j.1745-4603.1998.tb00814.x}, abstractNote={ABSTRACTThis study was performed to describe an application of the vane method for the rapid, quantitative measurement of spreadability, a subjective, textural property. Yield points of thirteen commercial food items were determined and related to spreadability using models HBTDV‐I and 5X HBTDV‐I Brookfield viscometers equipped with three different vanes. Spreadability strongly impacts consumer approval of a food. This textural property has been linked to the yield stress of a material, but observations support that strain at yielding may also be important. A textural map, showing yield stress and yield strain of the selected foods was created to chart regions of spreadability.}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Daubert, CR and Tkachuk, JA and Truong, VD}, year={1998}, month={Oct}, pages={427–435} }