Background Many studies have shown that changes in food textures are able to reduce food
intake via longer oral processing and slower eating rate, without a resultant decrease in food …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration—
the transport of a bolus into the trachea instead of the oesophagus. In these patients …

Plant-based meat analogues (PBMAs) often lack sensory juiciness, limiting their consumer
appeal. This study aimed to better understand juiciness and texture perception of plant …

Food oral processing depends on food properties and consumer characteristics. The aim of
this study was to determine the effect of age, gender, ethnicity and eating capability on oral …

Consumer evaluation has been used extensively over the past decades to evaluate
acceptability and quality of food products. New methods have been developed to overcome …

This review article focuses on design of food structure, characterisation of oral processing by
boli characterisation and dynamic texture perception. Knowledge of the food properties …

Food consumption is determined by a range of factors that contribute to satiation, which
ends a meal, and satiety, which determines time between meals. Food structure and texture …

Background Consumers frequently combine foods with different compositions and
properties within a meal or within a bite; for example bread with spreads or vegetables with …

Understanding the relationship between the structure of solid foods and their oral
processing is paramount for enhancing features such as texture and taste and for improving …