| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5593886 | Physiology & Behavior | 2017 | 8 Pages |
Abstract
These results show that increasing texture hardness of gel model foods decreases food intake independent of sweet taste intensity. The higher number of chews and faster eating rate may cause this effect. In conclusion, oro-sensory exposure duration rather than taste intensity appears to be the main determinant of food intake.
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Authors
MP Lasschuijt, M Mars, M Stieger, S Miquel-Kergoat, C de Graaf, PAM Smeets,