Bolus matters: the influence of food oral breakdown on dynamic texture perception-Reference-Cited by-同舟云学术

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Bolus matters: the influence of food oral breakdown on dynamic texture perception

Published:2017 Issue:2 Volume:8 Page:464-480
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Devezeaux de Lavergne Marine¹²³⁴⁵,van de Velde Fred¹²³⁶⁷,Stieger Markus¹²³⁴⁵

Affiliation:

1. TI Food and Nutrition

2. 6700 AN Wageningen

3. The Netherlands

4. Wageningen University

5. Agrotechnology and Food Sciences Group

6. NIZO food research BV

7. 6710 BA Ede

Abstract

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01005A

Reference110 articles.

1. Texture is a sensory property

2. SENSORY TEXTURE RELATED TO LARGE-STRAIN RHEOLOGICAL PROPERTIES OF AGAR/GLYCEROL GELS AS A MODEL FOOD

3. RELATIONSHIPS BETWEEN SENSORY PROFILE PARAMETERS AND FUNDAMENTAL MECHANICAL PARAMETERS FOR RAW POTATOES, MELONS AND APPLES

4. Sensory interpretation of instrumental measurements 1: texture of apple fruit

5. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

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