Perception of creaminess in foods
Author:
Affiliation:
1. Food Oral Processing Laboratory, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People's Republic of China
2. Department of Food Engineering Alanya Alaaddin Keykubat University Antalya Turkey
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12509
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1. Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity
2. Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination
3. Sensory and Oral Processing of Semisolid Foods
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5. The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming
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