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
Materias:	Science Q
Acceso en línea:	https://doaj.org/article/5553132c03e644ee947d7f89f7730f5a
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spelling	oai:doaj.org-article:5553132c03e644ee947d7f89f7730f5a2021-11-08T11:12:28ZPredicting thickness perception of liquid food products from their non-Newtonian rheology10.1038/s41467-021-26687-w2041-1723https://doaj.org/article/5553132c03e644ee947d7f89f7730f5a2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41467-021-26687-whttps://doaj.org/toc/2041-1723What 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.Antoine DeblaisElyn den HollanderClaire BouconAnnelies E. BlokBastiaan VeltkampPanayiotis VoudourisPeter VersluisHyun-Jung KimMichel MellemaMarkus StiegerDaniel BonnKrassimir P. VelikovNature PortfolioarticleScienceQENNature Communications, Vol 12, Iss 1, Pp 1-7 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Science Q
spellingShingle	Science Q 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 Predicting thickness perception of liquid food products from their non-Newtonian rheology
description	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.
format	article
author	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
author_facet	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
author_sort	Antoine Deblais
title	Predicting thickness perception of liquid food products from their non-Newtonian rheology
title_short	Predicting thickness perception of liquid food products from their non-Newtonian rheology
title_full	Predicting thickness perception of liquid food products from their non-Newtonian rheology
title_fullStr	Predicting thickness perception of liquid food products from their non-Newtonian rheology
title_full_unstemmed	Predicting thickness perception of liquid food products from their non-Newtonian rheology
title_sort	predicting thickness perception of liquid food products from their non-newtonian rheology
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5553132c03e644ee947d7f89f7730f5a
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Predicting thickness perception of liquid food products from their non-Newtonian rheology

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