The role of texture in the palatability and food oral processing

作者：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 · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109095 · 被引用次数：67 · 研究领域：Biochemical Analysis and Sensing Techniques、Digestive system and related health、Consumer Attitudes and Food Labeling