Mouthfeel

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About
  • American Egg Board. “Coagulation/Thickening” Egg Functionality. Accessed January 6, 2020. https://www.aeb.org/food-manufacturers/egg-functionality/coagulation-thickening.
  • Ho, Thao and Athapol Noomhorm. “Physiochemical Properties of Sweet Potato and Mung Bean Starch and Their Blends for Noodle Production.” Journal of Food Processing & Technology (2011).
  • Jeltema, Melissa, Jacqueline Beckley, and Jennifer Vahalik. “Model for understanding consumer textural food choice.” Food Science & Nutrition 3, No. 3 (May 2015): 202-212. https://doi.org/10.1002/fsn3.205.
  • Nadia, Lula, M. Aman Wirakartakusumah, Nuri Andarwulan, Eko Hari Purnomo, Hiroshi Koaze, and Takahiro Noda. “Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia.” International Journal of Chemical Engineering and Applications 5, No. 6 (December 2014): 489–96. https://pdfs.semanticscholar.org/f5f5/c144eee8dbff570da8dce6018fe07d1323aa.pdf.