Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

Abstract α‐Amylase catalyses the first step in the digestion of starch, a main source of
carbohydrate in the human diet. Amylase present in human saliva was one of the first …

Background Saliva is a complex fluid with multifunctional roles in the oral cavity. Even
though its importance on oral health maintenance has long been recognized, the critical …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

Many food ingredients and additives can be used to improve fried food, but hydrocolloids
are the principal category of functional agents that have been used for the past forty years …

The global high prevalence of hypertension and cardiovascular disease has raised
concerns regarding the sodium content of the foods which we consume. Over 75% of …

The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …

Food flavor is an important attribute of quality food, and it largely determines consumer food
preference. Many food products exist as emulsions or experience emulsification during …

Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by
thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative …

Enhancing sodium release from the food matrix, thus increasing saltiness perception, is a
promising strategy to reduce the amount of salt needed in foods. However, the complex …