Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

When eating or drinking, the individual experiences a multitude of sensations, including
taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi …

A systematic study on the effect of some commonly used hydrocolloids in yoghurt
formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01 …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

Oral processing of food is a dynamic process involving a range of deformation processes.
The mechanical properties and the rheology of food have been widely used to understand …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Biopolymers (polysaccharides and proteins) and their mixtures are used in the Food Industry
to impart stability, texture and appearance to fabricated foods. This paper reviews the …

Oral texture is one of the most important quality attributes that contribute to consumers'
acceptance and preference of a food product. Oral processing of food is intricate and …