Recommended texture analysis literature

As a UK-based manufacturer of Texture Analysers, Materials Testers and Powder Flow Analysers, Stable Micro Systems is often asked which books provide the best grounding in texture measurement and related science.

Over the past 25 years, texture analysis has grown from a niche academic activity to a mainstream necessity for R&D and quality assurance teams in food, pharmaceuticals, cosmetics, home and personal care, packaging and many other industries. 

Below we highlight books and a specialist journal that we consider particularly valuable for:

  • Students and postgraduates studying food science, materials science or rheology

  • R&D scientists and formulators who need a deeper understanding of texture, viscosity and mouthfeel

  • QA and production teams implementing instrumental texture analysis alongside sensory evaluation

If you are looking for peer-reviewed papers that specifically reference Stable Micro Systems instruments such as the TA.XTplusC Texture Analyser, please also visit our Published References page.

Mouthfeel: How texture makes taste

Ole G. Mouritsen and Klavs Styrbæk. Translated by Mariela Johansen

Mouthfeel: How Texture Makes Taste explores how the physical sensations of food shape flavour, emotion, and memory beyond chemistry alone. Through examples from melting chocolate to crunchy bacon and fizzy drinks, Ole G. Mouritsen and Klavs Styrbæk reveal how texture influences pleasure, judgment, and cultural meaning. Bridging laboratory science and culinary practice, the authors map the mechanics of mouthfeel to explain food preferences and inspire healthier, more sustainable choices. The book offers food lovers and scholars new ways to understand, recreate, and experiment with texture to elevate taste.

376 pages
ISBN: 9780231180771
February 2017
Columbia University Press
Available from Columbia University Press

Instrumental assessment of food sensory quality

Edited by David Kilcast

A comprehensive reference for anyone interested in how instrumental measurements complement sensory panels. Chapters cover the design of instrumental tests, links between physical measurements and sensory perception, and applications across a wide range of foods.

656 pages 234 x 156mm hardback
ISBN: 978 0 85709 439 1
September 2013
Woodhead Publishing
Available from Elsevier

Food Texture and Viscosity: Concepts and Measurement

(2nd edition) by Malcolm Bourne

A classic text explaining how texture and viscosity are defined, measured and related to human perception. Suitable for students and practitioners who need to design tests or interpret results in a food context.

ISBN: 0121190625
April 2002
Available from Amazon

Food Texture: Measurement and Perception

Edited by A.J. Rosenthal

Covers key instrumental techniques for measuring texture and links these to specific food product categories. Helpful if you want to understand how measurement strategies vary between product types.

ISBN: 978-0834212381
Available from Amazon

Journal of Texture Studies

Edited by Jianshe Chen

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

A peer-reviewed journal dedicated to texture and rheology of foods and consumer products, spanning physical testing, sensory evaluation and psychorheology. Many of the instrumental methods discussed in these resources can be implemented using a TA.XTplusC Texture Analyser.

Print ISSN: 0022-4901
Online ISSN: 1745-4603
Frequency: Bi-monthly
To subscribe visit Wiley

Texture in Food Volume 1: Semi-solid foods

Edited by B M McKenna

Focuses on semi-solid systems and discusses how structure and formulation affect texture and consumer perception. Useful for dairy, dessert, sauce and spread applications.

448 pages 234 x 156mm hardback
July 2003
ISBN 1 85573 673 X
Available from Elsevier

Texture in Food Volume 2: Solid foods

Edited by D Kilcast

Extends the discussion to solid foods, with detailed coverage of testing methods and textural targets for products such as snacks, confectionery and baked goods.

560 pages 234 x 156mm hardback
April 2004
ISBN 1 85573 724 8
Available from Elsevier

Surimi and Surimi Seafood

Edited by Jae W. Park

Includes a case study where surimi gels of varying quality were tested using both conventional rheometers and a TA.XTplus Texture Analyser. In that work, conventional instruments were unable to measure the softest gels, while the TA.XTplus produced reliable, calibratable measurements with lower variability - illustrating the advantages of modern Texture Analysers in challenging applications.

Hard cover 944 pages
March 29, 2005
Published by Taylor & Francis
ISBN: 0824726499
Available from Taylor and Francis

Métodos para Medir las Propiedades Físicas en la Industria de Alimentos

Autor: Alvarado; Editorial: Acribia

Brings together expert contributions on methods for evaluating physical properties of foods, with a practical focus suitable for both academic and industrial users in Spanish-speaking markets.

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

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

Edited by Stanley P. Cauvain and Linda S. Young

Provides detailed protocols and practical advice for testing cereals across the full grain chain, from breeding to finished products. Shows how to interpret data and relate it to global testing standards.

ISBN: 978-1-932078-99-2
April 2009
504 pages
Available from DEStech Publications

Textural Characteristics of World Foods

Edited by Katsuyoshi Nishinari

Explores texture in traditional and popular foods from different regions of the world, highlighting how texture, aroma and taste interact to shape consumer experience.

Hard cover 424 pages
February 27, 2020
Published by Wiley Blackwell
ISBN: 9781119430698
Available from Blackwells

Plant Protein Foods

Edited by Annamalai Manickavasagan, Loong-Tak Lim and Amanat Ali

The first comprehensive overview of plant-based protein foods, covering processing, structure, texture, sensory properties, consumer trends and future challenges - highly relevant for teams working on alternative proteins.

519 pages
March 29, 2022
Published by Springer, Cham
ISBN: 978-3-030-91206-2 / 978-3-030-91205-5
Available from Springer Nature Link

Characterisation of Bulk Solids

By D McGlinchey

An accessible introduction to the flow and handling behaviour of bulk solids. Covers key concepts and testing methods relevant to powders and granules, making it a useful complement to practical measurements using instruments such as our Powder Flow Analyser.

80 pages
Jan 2005
ISBN 1405116242
Available from Amazon

How to choose which book to start with

Not sure where to begin?

  • New to texture analysis – start with Food Texture and Viscosity (for fundamentals) and Instrumental assessment of food sensory quality (for links to sensory data).

  • Working mainly in food R&D – add Texture in Food Volumes 1 and 2 plus Journal of Texture Studies for ongoing research.

  • Focused on plant-based or cereal products – consider Plant Protein Foods and The ICC Handbook of Cereals, Flour, Dough & Product Testing.

  • Working with powders or bulk solids – Characterisation of Bulk Solids is a concise, practical overview.

Find out more about texture analysis and powder flow measurement

Alongside published literature, we offer a range of resources to help you get the most from your Stable Micro Systems instruments:

Learn more about the capabilities of the Texture Analyser range

View published references
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