Recommended Texture Analysis Literature

Helping you to get the most from your Texture Analyser

Texture analysis literature

Try these books from the best known names in the field...

In the last 25 years, Texture Analysis has grown from an arcane niche activity, interesting only to a handful of academics, to a mainstream necessity for manufacturers' R&D and QA departments in many industries and on every continent.

While much has been written on the subject, we recommend the following volumes for the attention of anyone wishing to have a solid grounding in Texture Analysis.

You can also look for Published References for your particular area of interest.

Instrumental assessment of food sensory quality

Instrumental assessment of food sensory quality

Edited by David Kilcast 

Instrumental measurements of sensory quality are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible.

Part One covers the principles and practice of food sensory quality assessment, while Part Two looks at the instrumental assessment of particular foods.

656 pages 234 x 156mm hardback
ISBN: 978 0 85709 439 1
September 2013

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Food texture and Viscosity

Food Texture and Viscosity: Concepts and Measurement

(2nd edition) by Malcolm Bourne

Essential for students and practitioners who need to learn more about the texture and viscosity of foods, how these properties are measured and how they relate to human assessments of textural quality.

ISBN: 0121190625
April 2002

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Food Texture: Measurement and Perception

Food Texture: Measurement and Perception

Edited by A.J. Rosenthal

This book contains several sections on the instrumental measurement of texture and then continues with texture measurement covering certain food product sectors.

ISBN: 978-0834212381

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Instrumental assessment of food sensory quality

Journal of Texture Studies

An International Journal of Rheology, Psychorheology, Physical and Sensory Testing of Foods and Consumer Goods

Edited by Christopher R. Daubert, Jianshe Chen, Leif Lundin 

This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterisation of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products.

The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems.

Print ISSN: 0022-4901
Online ISSN: 1745-4603
Frequency: Bi-monthly

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Instrumental assessment of food sensory quality

Surimi and Surimi Seafood

Jae W. Park (Editor)

The TA XTplus recently appeared in the new edition of Surimi and Surimi Seafood in a chapter entitled Rheology and Texture Properties of Surimi Gels.

A particularly interesting paragraph states:

"Park and colleagues, along with the U.S. surimi industry leaders, evaluated 12 samples of surimi gels with a wide range of quality using five units of conventional rheometer or rheotex and two units of TA.XTplus Texture Analyser. Table values show that soft gel could not be measured using any of the five conventional units, while two units of the TA.XTplus were able to detect the gel values. Indeed, the accuracy of the measurement, based on the standard deviation, was much higher with the TA.XTplus instrument. This accuracy might have been due to the ability to calibrate the instrument as needed."

Hard cover 944 pages (March 29, 2005) Publisher: Taylor & Francis Language: English ISBN: 0824726499

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Food texture and Viscosity

Métodos para Medir las Propiedades Físicas en la Industria de Alimentos

Autor: Alvarado; Editorial: Acribia

La presente publicación ha logrado reunir a un grupo selecto de expertos miembros de la Red Iberoamericana de Propiedades Físicas para el Diseño Industrial, RIPFADI, para abordar en este volumen el tratamiento de los métodos de evaluación de propiedades físicas de los alimentos desde un punto de vista practico, pero a la vez riguroso, útil tanto en los sectores académicos y docentes como también para los técnicos de producción y de laboratorio. El contenido del libro esta dividido en cinco capítulos. Cuatro de ellos tratan de las propiedades físicas según la división clásica de la física. El restante se refiere al uso de herramientas estadísticas indispensables para la obtención de datos fiables para su correcta utilización, debido a la heterogeneidad observada en los alimentos.

Características: 430 páginas. Encuadernación rústica.
ISBN: 84-200-0939-3

Food Texture: Measurement and Perception

The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications

Edited by: Stanley P. Cauvain and
Linda S. Young

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

ISBN: 978-1-932078-99-2 April 2009, 504 pages, 6x9, hardcover

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Instrumental assessment of food sensory quality

Textural Characteristics of World Foods

Edited by Katsuyoshi Nishinari

A complete guide to the textural characteristics of an international array of traditional and special foods. It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. This title applies a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste.

Hard cover 424 pages (February 27, 2020) Publisher: Wiley Blackwell: English ISBN: 9781119430698

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