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- Lillford, Peter
- Journal of texture studies 2018 v.49 no.2 pp. 213-218
- sensation, etc ; deglutition; food industry; foods; forensic sciences; mastication; microscopy; mouth; product development; rheology; texture; Show all 11 Subjects
- ... Texture is one of foods' most important qualities, but is a sensory perception by consumers. To understand, predict and design for sensory appeal, we must codify the sensory response and diagnose the physical stimuli in the mouth which give rise to perception. This brief review examines the leading contributions from Szczesniak and Bourne and shows the developments in the field, built on their ear ...