The perception of complex textures in food is strongly related to the way food is processed during eating, and is modulated by other basic characteristics, such as taste and aroma. An understanding at the colloidal level of the basic processes in the mouth is essential in order to link the composition and structure of food products to more complicated texture attributes.
|Journal||Food Engineering & Ingredients|
|Issue number||oktober 2010|
|Publication status||Published - 2010|