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

Emulsion forms a major part of many processed food formulations. During the past few
decades, the physico-chemical properties of oil-in-water emulsions under various food …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

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 …

Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The
emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and …

As texture properties in novel food categories have a crucial role in consumer acceptance,
mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and …

Tribology has a growing interest in oral texture and sensory research due to its ability to
assess certain properties of the food during the complex oral processing that cannot be …

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 …