Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue()

When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an...

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Detalhes bibliográficos
Publicado no:Curr Res Food Sci
Main Authors: Srivastava, Rohit, Stieger, Markus, Scholten, Elke, Souchon, Isabelle, Mathieu, Vincent
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2021
Assuntos:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8283154/
https://ncbi.nlm.nih.gov/pubmed/34308369
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.06.004
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