The interest to characterize texture‐modified foods (TMFs) intended for people with
oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental …

Utilisation of plant waste materials contributes to sustainable food production and allows
preparation of functional ingredients from natural bio-materials. Microfibrillated cellulose …

Crispness is a critical attribute of quality for crispy products, which can be evaluated through
both instrumental and sensory analyses. The aim of the study was to identify the best …

In order to elucidate the lubrication characteristics of starch-soybean lecithin compound gel
system, this study investigated the influence of two different methods of gelatinization …

In contact with water, chia seeds release mucilage (MC), which is a source of various health-
promoting compounds including dietary fibres. MC has been previously used as a …

This study examined the effects of spread formulation and the structural/lubricant properties
of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology …

Oral lubrication has attracted a growing research interest in recent years because of its
importance in influencing food texture and mouth-feel sensation. A number of tribometers …

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in
model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel …

An Individual's oral capability in perceiving food texture influences greatly food appreciation
and preference. While there is no doubt that one's ability of texture discrimination depends …

One of the most beloved of all dairy products, yogurt comes in a multitude of flavors and
styles worldwide. There is no one ideal body or texture but a range of appealing rheological …