To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics inside the material
Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack
Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell
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