Perception and measurement of food texture: Solid foods

Journal of Texture Studies

Volumn 49, Issue 2, 2018, Pages 160-201

  Nishinari, Katsuyoshi ^a,b   Fang, Yapeng ^a,b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

flavor release; oral processing; sensory; soft foods; texture; TPA

Indexed keywords

FRACTURE MECHANICS; PHYSIOLOGICAL MODELS; TEXTURES;

DEFORMATION AND FRACTURE; DESIGNING PRINCIPLE; FLAVOR RELEASE; INSTRUMENTAL MEASUREMENTS; ORAL PROCESSING; PHYSIOLOGICAL MEASUREMENT; SENSORY; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

FOOD; FOOD HANDLING; HUMAN; TASTE;

FOOD TECHNOLOGY; FOODS, SPECIALIZED; HUMANS; TASTE PERCEPTION;

EID: 85044411337     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12327     Document Type: Review

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