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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Опубликовано в: :Curr Res Food Sci
Главные авторы: Srivastava, Rohit, Stieger, Markus, Scholten, Elke, Souchon, Isabelle, Mathieu, Vincent
Формат: Artigo
Язык:Inglês
Опубликовано: Elsevier 2021
Предметы:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
Online-ссылка: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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