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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...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| 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 |