Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model Beverages
Author:
Affiliation:
1. TI Food and Nutrition; P.O. Box 557 6700 AN Wageningen The Netherlands
2. Wageningen Univ.; Agrotechnology and Food Sciences Group, Div. of Human Nutrition; P.O. Box 8129 6700 EV Wageningen The Netherlands
Publisher
Wiley
Subject
Food Science
Reference21 articles.
1. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005
2. Pitch perception in patients with a multichannel cochlear implant using various pulses width;Aronson;Med Progr Technol (Netherlands),1994
3. The role of α-amylase in the perception of oral texture and flavour in custards;Wijk;Physiol Behav,2004
4. The effect of saliva on the viscosity of thickened drinks;Hanson;Dysphagia,2012
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception;Food Hydrocolloids;2024-01
2. Psychophysics of Texture Perception;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
3. Measuring vection: a review and critical evaluation of different methods for quantifying illusory self-motion;Behavior Research Methods;2023-06-27
4. A Shared Intuitive (Mis)understanding of Psychophysical Law Leads Both Novices and Educated Students to Believe in a Just Noticeable Difference (JND);Open Mind;2023
5. Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements;Food Hydrocolloids;2022-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3