The role of texture in the palatability and food oral processing
Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang, Zhiming Gao, Ke Zhang, Yapeng Fang, Meng Zhao, Xiaolin Yao, Bing Hu, Lingyu Han, Stanisław Mleko, Marta Tomczyńska‐Mleko, Takao Nagano, Yoko Nitta, Yin Zhang, Narpinder Singh, Aaron Goh Suk Meng, Rungnaphar Pongsawatmanit, Chaiwut Gamonpilas, Hatsue Moritaka, Kaoru Kohyama, Miki Yoshimura, Madoka Hirashima, Makoto Takemasa, Kazumi Tsutsui, Lei Su
Topics & Concepts
PalatabilityPsychologyFood scienceSensationRelation (database)Texture (cosmology)Cognitive psychologyPhysiologyChemistryComputer scienceBiologyArtificial intelligenceImage (mathematics)DatabaseBiochemical Analysis and Sensing TechniquesDigestive system and related healthConsumer Attitudes and Food Labeling