@article{steiner_foegeding_drake_2003, title={Descriptive analysis of caramel texture}, volume={18}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2003.tb00390.x}, abstractNote={ABSTRACTOral sensory evaluation of caramel texture was conducted using six texture terms and results were compared to instrumental testing of texture. Trained panelists (n = 11) evaluated 6 caramel formulations by descriptive analysis. Mean texture values indicated that a slight increase in sweetened condensed skim milk and vegetable fat content (1% w/w at a 2:1 ratio) significantly decreased stickiness (P≤ 0.05). Decreasing corn syrup dextrose equivalent (DE) decreased stickiness and increased hardness (P≤ 0.05). Pearson correlation coefficients revealed that stickiness to teeth while chewing, toothpacking, and tooth adhesiveness were highly correlated with one another (P≤ 0.05). Sensory hardness, cohesiveness, and number of chews were correlated with the rheological properties of storage modulus and viscosity, while stickiness was correlated with probe tack force (P≤ 0.05). Such correlations show that fundamental rheological and tack force measurements can be used to help determine molecular mechanisms for sensory texture and stickiness.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Steiner, AE and Foegeding, EA and Drake, M}, year={2003}, month={Aug}, pages={277–289} }
 @article{steiner_coronel_simmons_2001, title={A food quality application using dynamic shear rheometry}, volume={33}, number={23}, journal={American Laboratory}, author={Steiner, A. and Coronel, P. and Simmons, V.}, year={2001}, pages={12-} }