Perceived creaminess of semi-solid foods
- 31 August 2006
- journal article
- review article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 17 (8), 412-422
- https://doi.org/10.1016/j.tifs.2006.02.005
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental testsFood Hydrocolloids, 2006
- Factors affecting the perception of creaminess of oil-in-water emulsionsFood Hydrocolloids, 2005
- The role of α-amylase in the perception of oral texture and flavour in custardsPhysiology & Behavior, 2004
- Amount of ingested custard dessert as affected by its color, odor, and texturePhysiology & Behavior, 2004
- The role of friction in perceived oral textureFood Quality and Preference, 2004
- THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONSJournal of Sensory Studies, 2003
- TEXTURE OF SEMI‐SOLIDS: SENSORY FLAVOR‐TEXTURE INTERACTIONS FOR CUSTARD DESSERTSJournal of Texture Studies, 2003
- The role of intra-oral manipulation in the perception of sensory attributesAppetite, 2003
- CREAMY PERCEPTION II: IN MODEL SOUPSJournal of Texture Studies, 1991
- CREAMY PERCEPTION I: IN MODEL DESSERT CREAMSJournal of Texture Studies, 1987