Predicting thickness perception of liquid food products from their non-Newtonian rheology

Predicting thickness perception of liquid food products from their non-Newtonian rheology

What drives the mouthfeel of ’thickness’? When is a soup too ’thick’? Here, authors measure the rheology of liquid soups and show their subjectively perceived ’thickness’ can be directly associated to their non-Newtonian rheology.

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Autores principales: Antoine Deblais, Elyn den Hollander, Claire Boucon, Annelies E. Blok, Bastiaan Veltkamp, Panayiotis Voudouris, Peter Versluis, Hyun-Jung Kim, Michel Mellema, Markus Stieger, Daniel Bonn, Krassimir P. Velikov
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Science
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Acceso en línea:https://doaj.org/article/5553132c03e644ee947d7f89f7730f5a
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https://doaj.org/article/5553132c03e644ee947d7f89f7730f5a

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