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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Curr Res Food Sci
Päätekijät: Srivastava, Rohit, Stieger, Markus, Scholten, Elke, Souchon, Isabelle, Mathieu, Vincent
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2021
Aiheet:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
Linkit: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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