Predicting thickness perception of liquid food products from their non-Newtonian rheology

The “mouthfeel” of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the b...

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Detalles Bibliográficos
Autores principales: Deblais, Antoine, Hollander, Elyn den, Boucon, Claire, Blok, Annelies E., Veltkamp, Bastiaan, Voudouris, Panayiotis, Versluis, Peter, Kim, Hyun-Jung, Mellema, Michel, Stieger, Markus, Bonn, Daniel, Velikov, Krassimir P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566491/
https://www.ncbi.nlm.nih.gov/pubmed/34732723
http://dx.doi.org/10.1038/s41467-021-26687-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566491/
https://www.ncbi.nlm.nih.gov/pubmed/34732723
http://dx.doi.org/10.1038/s41467-021-26687-w

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