메뉴 건너뛰기




Volumn 133, Issue , 2019, Pages 101-106

Sensitivity to viscosity changes and subsequent estimates of satiety across different senses

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CALORIC DENSITY; CLINICAL ARTICLE; CLINICAL ASSESSMENT; CONTROLLED STUDY; DECISION MAKING; FEMALE; FORCED CHOICE METHOD; HEARING; HUMAN; HUMAN EXPERIMENT; MALE; MILK; SATIETY; STIMULUS; THICKNESS; TOUCH; VISCOSITY; VISION; BEVERAGE; MIDDLE AGED; NUTRITIONAL VALUE; YOUNG ADULT;

EID: 85055621579     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2018.10.028     Document Type: Article
Times cited : (11)

References (35)
  • 2
    • 0002302687 scopus 로고
    • Evaluating the satiating power of foods: Implications for acceptance and consumption
    • J. Solms et al. (eds.) Retrieved from
    • Blundell, J.E., Rogers, P.J., Hill, A.J., Evaluating the satiating power of foods: Implications for acceptance and consumption. Solms, J., et al. (eds.) Food acceptance and nutrition, 1987 Retrieved from http://agris.fao.org/agris-search/search.do?recordID=US201302689288.
    • (1987) Food acceptance and nutrition
    • Blundell, J.E.1    Rogers, P.J.2    Hill, A.J.3
  • 3
    • 77953962857 scopus 로고    scopus 로고
    • Perceived volume, expected satiation, and the energy content of self-selected meals
    • Brunstrom, J.M., Collingwood, J., Rogers, P.J., Perceived volume, expected satiation, and the energy content of self-selected meals. Appetite 55:1 (2010), 25–29 https://doi.org/10.1016/J.APPET.2010.03.005.
    • (2010) Appetite , vol.55 , Issue.1 , pp. 25-29
    • Brunstrom, J.M.1    Collingwood, J.2    Rogers, P.J.3
  • 4
    • 50349084464 scopus 로고    scopus 로고
    • Measuring “expected satiety” in a range of common foods using a method of constant stimuli
    • Brunstrom, J.M., Shakeshaft, N.G., Scott-Samuel, N.E., Measuring “expected satiety” in a range of common foods using a method of constant stimuli. Appetite 51:3 (2008), 604–614 https://doi.org/10.1016/j.appet.2008.04.017.
    • (2008) Appetite , vol.51 , Issue.3 , pp. 604-614
    • Brunstrom, J.M.1    Shakeshaft, N.G.2    Scott-Samuel, N.E.3
  • 5
    • 84872243539 scopus 로고    scopus 로고
    • Temporal aspects of yoghurt texture perception
    • Bruzzone, F., Ares, G., Giménez, A., Temporal aspects of yoghurt texture perception. International Dairy Journal 29:2 (2013), 124–134 https://doi.org/10.1016/J.IDAIRYJ.2012.10.012.
    • (2013) International Dairy Journal , vol.29 , Issue.2 , pp. 124-134
    • Bruzzone, F.1    Ares, G.2    Giménez, A.3
  • 6
    • 34547394996 scopus 로고    scopus 로고
    • Surface texture of foods: Perception and characterization
    • Chen, J., Surface texture of foods: Perception and characterization. Critical Reviews in Food Science and Nutrition 47:6 (2007), 583–598 https://doi.org/10.1080/10408390600919031.
    • (2007) Critical Reviews in Food Science and Nutrition , vol.47 , Issue.6 , pp. 583-598
    • Chen, J.1
  • 8
    • 85055608129 scopus 로고    scopus 로고
    • Confidence is higher in touch than in vision in cases of perceptual ambiguity
    • Fairhurst, M.T., Travers, E., Hayward, V., Deroy, O., Confidence is higher in touch than in vision in cases of perceptual ambiguity. Scientific Reports, 8(1), 2018, 15604 https://doi.org/10.1038/s41598-018-34052-z.
    • (2018) Scientific Reports , vol.8 , Issue.1 , pp. 15604
    • Fairhurst, M.T.1    Travers, E.2    Hayward, V.3    Deroy, O.4
  • 9
    • 85050578329 scopus 로고    scopus 로고
    • Expected satiety: Application to weight management and understanding energy selection in humans
    • Forde, C.G., Almiron-Roig, E., Brunstrom, J.M., Expected satiety: Application to weight management and understanding energy selection in humans. Current Obesity Reports 4:1 (2015), 131–140 https://doi.org/10.1007/s13679-015-0144-0.
    • (2015) Current Obesity Reports , vol.4 , Issue.1 , pp. 131-140
    • Forde, C.G.1    Almiron-Roig, E.2    Brunstrom, J.M.3
  • 11
    • 80052522493 scopus 로고    scopus 로고
    • Texture, not flavor, determines expected satiation of dairy products
    • Hogenkamp, P.S., Stafleu, A., Mars, M., Brunstrom, J.M., de Graaf, C., Texture, not flavor, determines expected satiation of dairy products. Appetite 57:3 (2011), 635–641 https://doi.org/10.1016/j.appet.2011.08.008.
    • (2011) Appetite , vol.57 , Issue.3 , pp. 635-641
    • Hogenkamp, P.S.1    Stafleu, A.2    Mars, M.3    Brunstrom, J.M.4    de Graaf, C.5
  • 13
    • 0023111557 scopus 로고
    • The physical basis of liquid food texture and texture-taste interactions
    • Kokini, J.L., The physical basis of liquid food texture and texture-taste interactions. Journal of Food Engineering 6:1 (1987), 51–81 https://doi.org/10.1016/0260-8774(87)90021-5.
    • (1987) Journal of Food Engineering , vol.6 , Issue.1 , pp. 51-81
    • Kokini, J.L.1
  • 14
    • 0000155222 scopus 로고
    • Predicting the texture of liquid and melting semi-solid foods
    • Kokini, J.L., Cussler, E.L., Predicting the texture of liquid and melting semi-solid foods. Journal of Food Science 48:4 (1983), 1221–1225 https://doi.org/10.1111/j.1365-2621.1983.tb09196.x.
    • (1983) Journal of Food Science , vol.48 , Issue.4 , pp. 1221-1225
    • Kokini, J.L.1    Cussler, E.L.2
  • 15
    • 84869036031 scopus 로고    scopus 로고
    • Measurement of sensory thresholds
    • Lawless, H.T., Heymann, H., Measurement of sensory thresholds. 2010 https://doi.org/10.1007/978-1-4419-6488-5_6.
    • (2010)
    • Lawless, H.T.1    Heymann, H.2
  • 16
    • 84878020723 scopus 로고    scopus 로고
    • Subtle changes in the flavour and texture of a drink enhance expectations of satiety
    • McCrickerd, K., Chambers, L., Brunstrom, J.M., Yeomans, M.R., Subtle changes in the flavour and texture of a drink enhance expectations of satiety. Flavour, 1(1), 2012, 20 https://doi.org/10.1186/2044-7248-1-20.
    • (2012) Flavour , vol.1 , Issue.1 , pp. 20
    • McCrickerd, K.1    Chambers, L.2    Brunstrom, J.M.3    Yeomans, M.R.4
  • 17
    • 84888782838 scopus 로고    scopus 로고
    • Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake?
    • McCrickerd, K., Chambers, L., Yeomans, M.R., Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake?. Appetite 73 (2014), 114–120 https://doi.org/10.1016/J.APPET.2013.10.020.
    • (2014) Appetite , vol.73 , pp. 114-120
    • McCrickerd, K.1    Chambers, L.2    Yeomans, M.R.3
  • 18
    • 23244454082 scopus 로고    scopus 로고
    • Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines
    • Nurgel, C., Pickering, G., Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of Texture Studies 36:3 (2005), 303–323 https://doi.org/10.1111/j.1745-4603.2005.00018.x.
    • (2005) Journal of Texture Studies , vol.36 , Issue.3 , pp. 303-323
    • Nurgel, C.1    Pickering, G.2
  • 19
    • 84906074424 scopus 로고    scopus 로고
    • Effects of visual food texture on taste perception
    • 966–966
    • Okajima, K., Spence, C., Effects of visual food texture on taste perception. I-Perception, 2(8), 2011 966–966 https://doi.org/10.1068/ic966.
    • (2011) I-Perception , vol.2 , Issue.8
    • Okajima, K.1    Spence, C.2
  • 20
    • 33947127380 scopus 로고    scopus 로고
    • Incorporation of air into a snack food reduces energy intake
    • Osterholt, K.M., Roe, L.S., Rolls, B.J., Incorporation of air into a snack food reduces energy intake. Appetite 48:3 (2007), 351–358 https://doi.org/10.1016/J.APPET.2006.10.007.
    • (2007) Appetite , vol.48 , Issue.3 , pp. 351-358
    • Osterholt, K.M.1    Roe, L.S.2    Rolls, B.J.3
  • 21
    • 0002349379 scopus 로고    scopus 로고
    • Effect of milk fat on the sensory properties of chocolate ice cream
    • Prindiville, E.A., Marshall, R.T., Heymann, H., Effect of milk fat on the sensory properties of chocolate ice cream. Journal of Dairy Science 82:7 (1999), 1425–1432 https://doi.org/10.3168/jds.S0022-0302(99)75369-5.
    • (1999) Journal of Dairy Science , vol.82 , Issue.7 , pp. 1425-1432
    • Prindiville, E.A.1    Marshall, R.T.2    Heymann, H.3
  • 22
    • 84977724267 scopus 로고
    • Effect of homogenization and fat content on oral perception of low and high viscosity model creams
    • Richardson, N.J., Booth, D.A., Stanly, N.L., Effect of homogenization and fat content on oral perception of low and high viscosity model creams. Journal of Sensory Studies 8:2 (1993), 133–143 https://doi.org/10.1111/j.1745-459X.1993.tb00208.x.
    • (1993) Journal of Sensory Studies , vol.8 , Issue.2 , pp. 133-143
    • Richardson, N.J.1    Booth, D.A.2    Stanly, N.L.3
  • 23
    • 84979937939 scopus 로고    scopus 로고
    • Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage
    • Spence, C., Wang, Q., Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage. Flavour, 4(1), 2015, 35 https://doi.org/10.1186/s13411-015-0044-y.
    • (2015) Flavour , vol.4 , Issue.1 , pp. 35
    • Spence, C.1    Wang, Q.2
  • 24
    • 3843071881 scopus 로고    scopus 로고
    • Threshold estimation in two-alternative forced-choice (2AFC) tasks: The Spearman-Kärber method
    • Ulrich, R., Miller, J., Threshold estimation in two-alternative forced-choice (2AFC) tasks: The Spearman-Kärber method. Perception & Psychophysics 66:3 (2004), 517–533 https://doi.org/10.3758/BF03194898.
    • (2004) Perception & Psychophysics , vol.66 , Issue.3 , pp. 517-533
    • Ulrich, R.1    Miller, J.2
  • 25
    • 70349504200 scopus 로고    scopus 로고
    • Estimating the difference limen in 2AFC tasks: Pitfalls and improved estimators
    • Ulrich, R., Vorberg, D., Estimating the difference limen in 2AFC tasks: Pitfalls and improved estimators. Attention, Perception, & Psychophysics 71:6 (2009), 1219–1227 https://doi.org/10.3758/APP.71.6.1219.
    • (2009) Attention, Perception, & Psychophysics , vol.71 , Issue.6 , pp. 1219-1227
    • Ulrich, R.1    Vorberg, D.2
  • 26
    • 84979933760 scopus 로고    scopus 로고
    • “Hot or cold?” On the informative value of auditory cues in the perception of the temperature of a beverage
    • Nomos Verlagsgesellschaft mbH & Co. KG
    • Velasco, C., Jones, R., King, S., Spence, C., “Hot or cold?” On the informative value of auditory cues in the perception of the temperature of a beverage. (((ABA))) Audio Branding Academy yearbook 2012/2013, 2013, Nomos Verlagsgesellschaft mbH & Co. KG, 175–187 https://doi.org/10.5771/9783845243559-175.
    • (2013) (((ABA))) Audio Branding Academy yearbook 2012/2013 , pp. 175-187
    • Velasco, C.1    Jones, R.2    King, S.3    Spence, C.4
  • 27
    • 84885846287 scopus 로고    scopus 로고
    • The sound of temperature: What information do pouring sounds convey concerning the temperature of a beverage
    • Velasco, C., Jones, R., King, S., Spence, C., The sound of temperature: What information do pouring sounds convey concerning the temperature of a beverage. Journal of Sensory Studies 28:5 (2013), 335–345 https://doi.org/10.1111/joss.12052.
    • (2013) Journal of Sensory Studies , vol.28 , Issue.5 , pp. 335-345
    • Velasco, C.1    Jones, R.2    King, S.3    Spence, C.4
  • 28
    • 85041600190 scopus 로고    scopus 로고
    • Multisensory technology for flavor augmentation: A mini review
    • Velasco, C., Obrist, M., Petit, O., Spence, C., Multisensory technology for flavor augmentation: A mini review. Frontiers in Psychology, 9, 2018, 26 https://doi.org/10.3389/fpsyg.2018.00026.
    • (2018) Frontiers in Psychology , vol.9 , pp. 26
    • Velasco, C.1    Obrist, M.2    Petit, O.3    Spence, C.4
  • 29
    • 84981447514 scopus 로고
    • A psychoacoustical theory of crispness
    • Vickers, Z., Bourne, M.C., A psychoacoustical theory of crispness. Journal of Food Science 41:5 (1976), 1158–1164 https://doi.org/10.1111/j.1365-2621.1976.tb14407.x.
    • (1976) Journal of Food Science , vol.41 , Issue.5 , pp. 1158-1164
    • Vickers, Z.1    Bourne, M.C.2
  • 30
    • 84974507118 scopus 로고
    • Relationship between viscosity and fat content of milk and cream
    • Vliet, T., Walstra, P., Relationship between viscosity and fat content of milk and cream. Journal of Texture Studies 11:1 (1980), 65–68 https://doi.org/10.1111/j.1745-4603.1980.tb00308.x.
    • (1980) Journal of Texture Studies , vol.11 , Issue.1 , pp. 65-68
    • Vliet, T.1    Walstra, P.2
  • 31
    • 85020107253 scopus 로고    scopus 로고
    • The role of pitch and tempo in sound-temperature crossmodal correspondences
    • Wang, Q., Spence, C., The role of pitch and tempo in sound-temperature crossmodal correspondences. Multisensory Research 30:3–5 (2017), 307–320 https://doi.org/10.1163/22134808-00002564.
    • (2017) Multisensory Research , vol.30 , Issue.3-5 , pp. 307-320
    • Wang, Q.1    Spence, C.2
  • 32
    • 23744440321 scopus 로고    scopus 로고
    • Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
    • de Wijk, R.A., Prinz, J.F., Janssen, A.M., Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids 20:1 (2006), 24–34 https://doi.org/10.1016/J.FOODHYD.2005.02.008.
    • (2006) Food Hydrocolloids , vol.20 , Issue.1 , pp. 24-34
    • de Wijk, R.A.1    Prinz, J.F.2    Janssen, A.M.3
  • 33
    • 84978082144 scopus 로고    scopus 로고
    • Beyond expectations: The physiological basis of sensory enhancement of satiety
    • Yeomans, M.R., Re, R., Wickham, M., Lundholm, H., Chambers, L., Beyond expectations: The physiological basis of sensory enhancement of satiety. International Journal of Obesity 40:11 (2016), 1693–1698 https://doi.org/10.1038/ijo.2016.112.
    • (2016) International Journal of Obesity , vol.40 , Issue.11 , pp. 1693-1698
    • Yeomans, M.R.1    Re, R.2    Wickham, M.3    Lundholm, H.4    Chambers, L.5
  • 34
    • 15944423212 scopus 로고    scopus 로고
    • The role of auditory cues in modulating the perceived crispness and staleness of potato chips
    • Zampini, M., Spence, C., The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies 19:5 (2004), 347–363 https://doi.org/10.1111/j.1745-459x.2004.080403.x.
    • (2004) Journal of Sensory Studies , vol.19 , Issue.5 , pp. 347-363
    • Zampini, M.1    Spence, C.2
  • 35
    • 22144495722 scopus 로고    scopus 로고
    • Modifying the multisensory perception of a carbonated beverage using auditory cues
    • Zampini, M., Spence, C., Modifying the multisensory perception of a carbonated beverage using auditory cues. Food Quality and Preference 16:7 (2005), 632–641 https://doi.org/10.1016/J.FOODQUAL.2004.11.004.
    • (2005) Food Quality and Preference , vol.16 , Issue.7 , pp. 632-641
    • Zampini, M.1    Spence, C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.