Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two…
Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary…
The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of…
