FLUID AND SEMI-SOLID FOOD TEXTURE AND TEXTURE TASTE INTERACTIONS

被引：0
|
作者：
KOKINI, JL
机构：
来源：
FOOD TECHNOLOGY | 1985年 / 39卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：86 / &
相关论文
共 50 条
  • [21] A Framework to Collect Japanese Expression for Food Taste and Texture
    Shino, Naoki
    Yamanishi, Ryosuke
    Nishihara, Yoko
    Fukumoto, Junichi
    KNOWLEDGE-BASED AND INTELLIGENT INFORMATION & ENGINEERING SYSTEMS: PROCEEDINGS OF THE 20TH INTERNATIONAL CONFERENCE KES-2016, 2016, 96 : 1067 - 1074
  • [22] Crossmodal correspondences and interactions between texture and taste perception
    Pistolas, Eleftheria
    Wagemans, Johan
    I-PERCEPTION, 2023, 14 (02):
  • [23] Taste, olfactory, and food texture processing in the brain, and the control of food intake
    Rolls, ET
    PHYSIOLOGY & BEHAVIOR, 2005, 85 (01) : 45 - 56
  • [24] Assessment of the permeability of semi-solid food materials
    Gerhards, C
    JOURNAL OF FOOD ENGINEERING, 2005, 70 (01) : 55 - 60
  • [25] Texture of semi-solids: Sensory flavor-texture interactions for custard desserts
    De Wuk, RA
    Rasing, F
    Wilkinson, CL
    JOURNAL OF TEXTURE STUDIES, 2003, 34 (02) : 131 - 146
  • [26] No assault on taste and texture
    Troeger, K
    Nitsch, P
    Müller, WD
    Münch, S
    FLEISCHWIRTSCHAFT, 2005, 85 (07): : 54 - 56
  • [27] Cohesiveness and flowability of particulated solid and semi-solid food systems
    Tobin, Aarti B.
    Heunemann, Peggy
    Wemmer, Judith
    Stokes, Jason R.
    Nicholson, Timothy
    Windhab, Erich J.
    Fischer, Peter
    FOOD & FUNCTION, 2017, 8 (10) : 3647 - 3653
  • [28] EFFECT OF SALIVA FLOW AND COMPOSITION ON PERCEPTION OF FOOD TASTE AND TEXTURE
    ZOUMASMORSE, C
    GUINARD, JX
    APPETITE, 1995, 24 (02) : 202 - 202
  • [29] Taste, olfactory and food texture reward processing in the brain and obesity
    E T Rolls
    International Journal of Obesity, 2011, 35 : 550 - 561
  • [30] Taste, olfactory and food texture reward processing in the brain and obesity
    Rolls, E. T.
    INTERNATIONAL JOURNAL OF OBESITY, 2011, 35 (04) : 550 - 561
12345