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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Textural properties of a food is that group of distinctive physical characteristics that can be felt primarily by touch and that are due to the structural elements of the food. Textural properties are connected to mechanical properties such as deformation, breakdown, and streaming of the food when it is subjected to forces. These mechanical properties, and not the texture per se, can be measured by objective, physical means.

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