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Predicting thickness perception of liquid food products from their non-Newtonian rheology
- Source :
- Nature Communications, Vol 12, Iss 1, Pp 1-7 (2021)
- Publication Year :
- 2021
- Publisher :
- Nature Portfolio, 2021.
-
Abstract
- What drives the mouthfeel of ’thickness’? When is a soup too ’thick’? Here, authors measure the rheology of liquid soups and show their subjectively perceived ’thickness’ can be directly associated to their non-Newtonian rheology.
- Subjects :
- Science
Subjects
Details
- Language :
- English
- ISSN :
- 20411723
- Volume :
- 12
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- Nature Communications
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.5553132c03e644ee947d7f89f7730f5a
- Document Type :
- article
- Full Text :
- https://doi.org/10.1038/s41467-021-26687-w