Predicting thickness perception of liquid food products from their non-Newtonian rheology

The “mouthfeel” of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the b...

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Bibliographic Details
Published in:	Nature communications 2021-11, Vol.12 (1), p.6328-7, Article 6328
Main Authors:	Deblais, Antoine, Hollander, Elyn den, Boucon, Claire, Blok, Annelies E., Veltkamp, Bastiaan, Voudouris, Panayiotis, Versluis, Peter, Kim, Hyun-Jung, Mellema, Michel, Stieger, Markus, Bonn, Daniel, Velikov, Krassimir P.
Format:	Article
Language:	English
Subjects:	639/301/923/1029 639/766/189 Female Food Food products Food Quality Humanities and Social Sciences Humans Hydrodynamics Measuring instruments Middle Aged Mouth multidisciplinary Oral cavity Palate Perception Perception - physiology Perceptions Polysaccharides, Bacterial Rheological properties Rheology Rheology - methods Science Science (multidisciplinary) Shear thinning (liquids) Soups Thickness Tongue Viscosity Weber-Fechner law Xanthan Xanthan gum
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