Due to environmental and ethical concerns, meat analogs represent an emerging trend to
replace traditional animal meat. However, meat analogs lacking specific sensory properties …

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 …

To date, hydrogels have gained increasing attentions as a flexible conductive material in
fabricating soft electronics. However, it remains a big challenge to integrate multiple …

Capacitive strain sensors could become an important component of electronic skin (E‐skin)
due to their low hysteresis and high linearity. However, to fully mimic the functionality of …

Electronic skin is driving the next generation of cutting-edge wearable electronic products
due to its good wearability and high accuracy of information acquisition. However, it remains …

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

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 …

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 …

Dysphagia or swallowing difficulty is a common morbidity experienced by those who have
suffered a stroke or those undergone such treatments as head and neck surgeries …

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly
because of health concerns. Generations of consumers, especially in the English-speaking …