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- Campbell, Caroline L.; Daubert, Christopher R.; Drake, Maryanne; Foegeding, E. Allen
- Journal of texture studies 2016 v.47 no.5 pp. 377-391
- sensation, etc ; cohesion; color; emulsions; flavor; food quality; foods; gels; ingestion; model food systems; nutrient availability; satiety; texture; tongue; whey protein isolate; Show all 15 Subjects
- ... Perceptions of food quality, acceptability and satiety are often driven by food texture. It is hypothesized that food texture alters satiety by adjusting eating rate and enjoyment; however, few studies have evaluated wide ranges of food textures with standardized nutritional compositions. The goal of this study was to formulate and characterize a set of isocaloric, macronutrient‐matched model food ...