One of the most popular research areas in food hydrocolloids over the past decade or so
has been their application as functional ingredients to modulate the gastrointestinal fate of …

Roughness is a perceptual attribute typically associated with certain stimuli that are
presented in one of the spatial senses. In auditory research, the term is typically used to …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

Food oral processing (FOP) is a fast-emerging research area in the food science discipline.
Since its first introduction about a decade ago, a large amount of literature has been …

Microstructure is an important part of the understanding and the control of food properties as
rheological properties, water holding and sensory properties. Stirred yogurt microstructure is …

The present work demonstrates the application of the spray drying technique to produce
microparticulates of different dietary fibers with particle sizes< 10 µm. It examines their role …

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

In recent years, the dynamic aspects of the oral perception of food have increasingly been
taken into account in food texture characterization. At the same time, the experimental …

The functional and sensory properties of food emulsion are thought to be complicated and
influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat …

Saliva plays a crucial role in the oral processing of food, contributing to the structural
breakdown of the food and its sensory perceptions. Salivary α-amylase, one of the most …