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 …

Highlights•Classification of processed poultry meat products based is given.•Classification of
functional ingredients is given.•Mechanisms of action of functional ingredients for poultry …

Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …

Oral processing of food is a dynamic process involving a range of deformation processes.
The mechanical properties and the rheology of food have been widely used to understand …

Novel naturally sourced polysaccharides have attracted increasing attention in food areas,
particularly in the preparation of food gels for people with dysphagia. To develop dysphagia …

There is still a gap between instrumental measurement and sensory evaluation because of
the complexity of food texture in spite of many efforts. In sensory evaluation, the terms …

Food rheology focuses on the flow properties of individual food components, which might
already exhibit a complex rheological response function, the flow of a composite food matrix …

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 …

Salt plays an important role in food processing and consumption. High salt intake increases
the health risks especially the cardiovascular diseases. The growing demand of the …

The oral processing of food is a dynamic process which involves a sequence of highly
coordinated oral actions and gives desirable sensory experience. Even though this process …