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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Vydáno v:Curr Res Food Sci
Hlavní autoři: Srivastava, Rohit, Stieger, Markus, Scholten, Elke, Souchon, Isabelle, Mathieu, Vincent
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2021
Témata:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
On-line přístup: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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