Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

[1]  M. Peleg.  The Basics of Solid Foods Rheology , 2017 .

[2]  L. Ferguson,et al.  Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements , 2017 .

[3]  A. Sarkar,et al.  Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time , 2016 .

[4]  L. Ferguson,et al.  Increased textural complexity in food enhances satiation , 2016, Appetite.

[5]  L. Ferguson,et al.  The effect of textural complexity of solid foods on satiation , 2016, Physiology & Behavior.

[6]  L. Ferguson,et al.  Oral breakdown of texturally complex Gel-Based model food , 2016 .

[7]  E. Linden,et al.  Relation between gel stiffness and water holding for coarse and fine-stranded protein gels , 2016 .

[8]  L. Ferguson,et al.  Textural Complexity is a Food Property – Shown Using Model Foods , 2016 .

[9]  T. Thomas-Danguin,et al.  Combined heterogeneous distribution of salt and aroma in food enhances salt perception. , 2015, Food & function.

[10]  T. Thomas-Danguin,et al.  Ham particle size influences saltiness perception in flans. , 2014, Journal of food science.

[11]  Jim R. Jones,et al.  Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices , 2012 .

[12]  M. Stieger,et al.  Effect of gel texture and sucrose spatial distribution on sweetness perception , 2012 .

[13]  Jim R. Jones,et al.  Mastication of heterogeneous foods: Peanuts inside two different food matrices , 2011 .

[14]  M. Stieger,et al.  Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose , 2010 .

[15]  H. D. de Jongh,et al.  Colloidal aspects of texture perception. , 2009, Advances in colloid and interface science.

[16]  M. V. Boekel,et al.  Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure , 2007 .

[17]  E P Köster,et al.  Perceived stimulus complexity and food preference development. , 2006, Acta psychologica.

[18]  Fred van de Velde,et al.  The gap between food gel structure, texture and perception , 2006 .

[19]  T. Vliet.  On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids , 2002 .

[20]  M. Minekus,et al.  From food structure to texture , 2000 .

[21]  Harry T. Lawless,et al.  Sensory Evaluation of Food: Principles and Practices , 1998 .

[22]  Kwang-Ok Kim,et al.  A new approach to category scales of intensity. I: Traditional versus rank-rating , 1998 .

[23]  Robert J. Hyde,et al.  Dynamic Contrast: A Sensory Contribution to Palatability , 1993, Appetite.

[24]  Alina S. Szczesniak,et al.  TEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE , 1984 .

[25]  M. O'Mahony,et al.  RATING AND RANKING PROCEDURES FOR SHORT‐CUT SIGNAL DETECTION MULTIPLE DIFFERENCE TESTS , 1980 .

[26]  D. Bertrand,et al.  Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties , 2016 .

[27]  Sayaka Ishihara,et al.  Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity , 2016 .

[28]  M. Stieger,et al.  Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity , 2015 .