Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
603385 | Current Opinion in Colloid & Interface Science | 2007 | 9 Pages |
Abstract
Sensory texture perception is based on food structure and the mastication process. Real-time observations of crack growth and rheological measurements have shown different patterns of microstructural fracture. This has allowed for a reductive approach in consolidating a range of gels into characteristic microstructures and fracture patterns that can be linked to sensory texture.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
E. Allen Foegeding,