Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages
Min Sung Kim, Laura Nattress, Christopher T. Simons
Topics & Concepts
MouthfeelFood scienceTexture (cosmology)Sensory systemChemistryPsychologyComputer scienceArtificial intelligenceCognitive psychologyRaw materialImage (mathematics)Organic chemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques