The role of texture in the palatability and food oral processing

Nishinari, Katsuyoshi; Peyron, Marie-Agnès; Yang, Nan; Gao, Zhiming; Zhang, Ke; Fang, Yapeng; Zhao, Meng; Yao, Xiaolin; Hu, Bing; Han, Lingyu; Nagano, Takao; Nitta, Yoko; Zhang, Yin; Singh, Narpinder; Gamonpilas, Chaiwut; Moritaka, Hatsue; Kohyama, Kaoru; Yoshimura, Miki; Takemasa, Makoto; Su, Lei; Goh, Suk Meng

doi:10.1016/j.foodhyd.2023.109095

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The role of texture in the palatability and food oral processing

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posted on 2024-09-12, 00:58 authored by Katsuyoshi Nishinari, Marie-Agnès Peyron, Nan Yang, Zhiming Gao, Ke Zhang, Yapeng Fang, Meng Zhao, Xiaolin Yao, Bing Hu, Lingyu Han, Takao Nagano, Yoko Nitta, Yin Zhang, Narpinder Singh, Chaiwut Gamonpilas, Hatsue Moritaka, Kaoru Kohyama, Miki Yoshimura, Makoto Takemasa, Lei Su, Suk Meng GohSuk Meng Goh

The importance of texture in oral food processing, as related to both physiological and psychological factors, is described.

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Food Hydrocolloids

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2023-10-20

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Texture Rheology Palatability Oral Processing

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The role of texture in the palatability and food oral processing

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