Understanding the link between bolus properties and perceived texture

Journal of Texture Studies

Volumn 44, Issue 5, 2013, Pages 376-386

  Young, Ashley K ^a   Cheong, Jean Ne ^b   Hedderley, Duncan I ^c   Morgenstern, Marco P ^c   James, Bryony J ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Back extrusion; Food bolus formation; Mastication; Rheological properties; Temporal dominance of sensations; Texture profile analysis

Indexed keywords

BIOLOGICAL ORGANS; EXTRUSION; RHEOLOGY; TEXTURES;

BACK EXTRUSIONS; FOOD BOLUS; RHEOLOGICAL PROPERTY; TEMPORAL DOMINANCE OF SENSATIONS; TEXTURE PROFILE ANALYSIS;

MASTICATION;

EID: 84901192465     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12025     Document Type: Article

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