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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Formation of crosswise chemical bonds between long-chained polymers—for example, proteins or carbohydrates. Cross-binding of fibers and polymers is one way to make soft materials more robust and tough. Both collagen in the skin and muscles and cellulose in the cell walls of plants are strongly cross-bound, which is why these tissues can be stiff and tough.

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