Takutoshi Wakao,Chihiro Nakatomi,Hiroshi Ikeda et al.
Takutoshi Wakao et al.
Food texture is a pivotal factor influencing consumer preference, acceptance, and eating experience. Although human sensory studies have underscored the importance of the sensations of springiness and hardness in mastication and swallowing,...
In Vitro Robotic Chewing Studies of Food Texture Changes During Mastication [0.03%]
模拟咀嚼下的食品质构变化的体外研究
Xudong Wang,Bangxiang Chen,Jaspreet Dhupia et al.
Xudong Wang et al.
The aim of this study was to investigate food texture changes during mastication using a robotic chewing system. Roasted peanuts and white bread were used as representative food samples to explore how different chewing behaviors affect text...
Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability [0.03%]
从感官感知角度优化消费者产品的结构设计——以牙膏管体易挤性为例
Baran Teoman,Mark Vandeven,Aileen Cabelly et al.
Baran Teoman et al.
This study examines the "squeezability" of toothpaste tubes, focusing on how ease of dispensing influences consumer acceptability of the product. Eight toothpaste samples, modified from a commercial product, were evaluated by 27 panelists i...
Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein Isolates [0.03%]
基于大豆和豌豆蛋白的植物基冷冻甜品的微观结构、流变学和融化行为研究
Didem Sözeri Atik,Richard W Hartel
Didem Sözeri Atik
Despite the growing interest in plant-based frozen desserts, they still have significant difficulties mimicking the microstructural properties of dairy ice cream using plant-based ingredients. Therefore, the impact of mono and diglyceride (...
Effects of Reduced-Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior [0.03%]
减糖 chiffon cake 的标示信息对产品评价及食用行为的影响研究
Qi Zhao,Kexin Jiang,Shiwen Liu et al.
Qi Zhao et al.
Reducing sugar in baked goods has become a widely discussed healthy eating topic today. Reduced-sugar messages on product packaging can help consumers make smarter food choices and reduce their sugar intake. Therefore, the aim of this study...
A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder [0.03%]
食物质地转换的发育性框架：对进食发展、口面部运动技能和儿童进食障碍的意义
Amy L Delaney,Sarah Staskiewicz,Suzanne Evans Morris et al.
Amy L Delaney et al.
The introduction of food textures in a child's first 2 years of life plays a vital role in growth, nutrition, and feeding development. However, the absence of a standardized texture framework for studying texture progression limits both ped...
Synergistic Effects of Steam Impinged Microwave-Vacuum Blanching on the Textural Behavior of Vegan Patties [0.03%]
蒸汽射流微波-真空漂烫对素肉饼质构特性的影响
Piyush Sharma,P P Sutar,Arun Prasath Venugopal
Piyush Sharma
The present study was carried out to understand the effect of the process variables of the combined microwave-vacuum-steam blanching process on the textural behavior of vegan patties. This novel blanching technique was systematically evalua...
Salt Reduction in Dough Production: A Comprehensive Review of Quality Changes and Regulation Strategies [0.03%]
面团加工中减盐的研究进展：质量变化与调控策略综述
Xinchen Mei,Yajing Qi,Zahoor Ahmed et al.
Xinchen Mei et al.
Sodium chloride (NaCl), one of the most commonly used additives, is used to improve the taste, flavor, shelf-life, and aroma of dough-based products. However, excessive sodium consumption plays a negative role in public health concerns, res...
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking [0.03%]
淀粉溶胀和面筋网络形成间的相互作用可增强面条的质地：加工过程中的协同与烹煮过程中的拮抗之间的合作
Di An,Ming Jin,Xiaoxia Zhou et al.
Di An et al.
The evolution of gluten network formation and starch swelling during noodle-making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this study. ...