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The role of texture in the palatability and food oral processing
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Metadata
Document Title
The role of texture in the palatability and food oral processing
Author
Nishinari K. Peyron M.-A. Yang N. Gao Z. Zhang K. Fang Y. Zhao M. Yao X. Hu B. Han L. Mleko S. Tomczy?ska-Mleko M. Nagano T. Nitta Y. Zhang Y. Singh N. Suk Meng A.G. Pongsawatmanit R. Gamonpilas C. Moritaka H. Kohyama K. Yoshimura M. Hirashima M. Takemasa M. Tsutsui K. Su L.
Affiliations
Glyn O. Phillips Hydrocolloid Research Centre School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China; Universit? Clermont Auvergne INRAE UNH Unit? de Nutrition Humaine CRNH Auvergne Clermont-Ferrand F-63000 France; Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China; State Key Laboratory of Biobased Material and Green Papermaking School of Food Science and Technology Qilu University of Technology Shandong Academy of Sciences Jinan 250353 China; School of Food and Biological Engineering Shaanxi University of Science and Technology Shaanxi Xi'an 710021 China; Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education School of Life Sciences Dalian Minzu University Dalian 116600 China; Department of Dairy Technology and Functional Food University of Life Sciences in Lublin Skromna 8 Lublin 20-704 Poland; Institute of Plant Genetics Breeding and Biotechnology University of Life Sciences in Lublin Lublin 20-950 Poland; Department of Food Science Faculty of Bioresources and Environmental Sciences Ishikawa Prefectural University 1-308 Suematsu Ishikawa Nonoichi 921-8836 Japan; Natural Science Division Ochanomizu University 2 - 1 - 1 Otsuka Bunkyo-ku Tokyo 11 2 -8610 Japan; Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 China; Department of Food Science and Technology Graphic Era Deemed to Be University Uttarakhand Dehradun 248002 India; Engineering Cluster Singapore Institute of Technology 10 Dover Drive138683 Singapore; Department of Product Development Faculty of Agro-Industry Kasetsart University Chatuchak Bangkok 10900 Thailand; Advanced Polymer Technology Research Group National Metal and Materials Technology Center (MTEC) NSTDA 111 Thailand Science Park Paholyothin Road Khlong 1 Pathumthani Khlong Luang 12120 Thailand; Institute of Women's Health Sciences Showa Women's University 1-7-57 Taishido 29 Setagaya-ku Tokyo 154-8533 Japan; Institute of Food Research NARO 2-1-12 Kannondai Ibaraki Tsukuba 305-8642 Japan; School of Human Science and Environment University of Hyogo 1-1-12 Shinzaike-Honcho Himeji 670-0092 Japan; Facalty of Education Mie University Mie Tsu 514-8507 Japan; Division of Life Science and Engineering School of Science and Engineering Tokyo Denki University Ishizaka Hatoyama-cho Saitama Hiki-gun 351-0394 Japan; Home Economics Education Aichi University of Education Aichi Kariya 448-8542 Japan; Center for High Pressure Science and Technology Advanced Research Beijing 100094 China
Type
Review
Source Title
Food Hydrocolloids
ISSN
0268005X
Year
2024
Volume
147
Open Access
All Open Access Green
Publisher
Elsevier B.V.
DOI
10.1016/j.foodhyd.2023.109095
Abstract
[No abstract available]
License
Copyright
Rights
Elsevier
Publication Source
WOS