Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

Mechanosensory neurons that innervate the tongue provide essential information to guide
feeding, speech, and social grooming. We use in vivo calcium imaging of mouse trigeminal …

The global source of pectin production is primarily citrus fruits. However, food industries
looking for alternative sources for pectin production to reduce their production costs. Fruit …

The main objective of food rheology is to identify food structure and texture by rheological
measurements, thereby reducing the requirement for sensory analysis in evaluating food …

Xanthan gum is commonly used as a thickening agent to modify the texture of dysphagia
diets. However, excessive xanthan gum can increase the risk of pharyngeal residue. An …

Food-related studies often categorize foods using criteria such as fat and sugar content (eg,
high-fat, high-sugar foods; low-fat, low-sugar foods), and use these categorizations for …

Thickeners display great potential for fat substitution in emulsion systems. The underlying
mechanisms remain understudied because of the difficulty of defining the structure of …

Metamaterials can display unusual and superior properties that come from their carefully
designed structure rather than their composition. Metamaterials have permeated large …

Yam is a dual-purpose crop as both medicine and food. However, the mechanism
controlling the eating quality of yam remains to be elucidated. This study explored the …

Aqueous solutions of very fine particles behave as non-Newtonian fluids and are used to
fluidize heavy spherical particles creating large bed expansions and inhomogeneities …