Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …

In the beginning, cheese making in the United States was all art, but embracing science and
technology was necessary to make progress in producing a higher quality cheese …

There is a desire to alter food composition to make foods healthier and at the same time not
diminish sensory quality. This requires an understanding of key elements of food structure …

Food oral processing as the bridge between food texture, microstructure and sensory
perception has gained enormous interest in the last decade. This review provides an …

Food oral processing includes all muscle activities, jaw movements, and tongue movements
that contribute to preparing food for swallowing. Simultaneously, during the transformation of …

Foods such as starch‐or gelatine‐based desserts, cheese, and processed meats are
considered semi‐solid or soft‐solid, viscoelastic materials. Oral processing of these foods …

The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium
barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of …

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food
properties through multiscale structuring. This research investigated a high-speed inkjet …