Transforming structural breakdown into sensory perception of texture

Journal of Texture Studies

Volumn 46, Issue 3, 2015, Pages 152-170

  Foegeding, E Allen ^a   Vinyard, Christopher J ^b   Essick, Gregory ^c   Guest, Steve ^c   Campbell, Caroline ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Northeastern Ohio Medical University   (United States)

^c UNIVERSITY OF NORTH CAROLINA   (United States)

Author keywords

Food structure; Mechanoreceptors; Oral processing; Sensory analysis; Texture

Indexed keywords

ADHESIVES; BIOCHEMISTRY; FOOD PROCESSING; SENSORY ANALYSIS; SENSORY PERCEPTION; TEXTURES;

FOOD STRUCTURES; INTERACTIONS WITH SURFACES; MATERIAL TRANSFORMATION; MECHANORECEPTORS; ORAL PROCESSING; STRUCTURAL TRANSITIONS; STRUCTURE FORMATIONS; SWALLOWING DISORDERS;

STRUCTURAL PROPERTIES;

EID: 84931007415     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12105     Document Type: Article

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