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For: Aubert B, Lima A, Le Révérend B. Biophysical basis of taste modulation by viscous solutions in humans. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Number Cited by Other Article(s)
1
Hebishy E, Du H, Brito-Oliveira TC, Pinho SC, Miao S. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37933819 DOI: 10.1080/10408398.2023.2276331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
2
Wooster TJ, Loussert-Fonta C, Ash A, Stoudmann R, Hass R, Colijn I. Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms. J Colloid Interface Sci 2023;646:426-437. [PMID: 37207424 DOI: 10.1016/j.jcis.2023.04.168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/21/2023] [Accepted: 04/30/2023] [Indexed: 05/21/2023]
3
Huang X, Hu J, Chen G, Liang Y, Koh JYC, Liu D, Chen X, Zhou P. Conformational entropy of hyaluronic acid contributes to taste enhancement. Int J Biol Macromol 2023;241:124513. [PMID: 37086774 DOI: 10.1016/j.ijbiomac.2023.124513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/02/2023] [Accepted: 04/15/2023] [Indexed: 04/24/2023]
4
Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T. Sodium reduction in foods: Challenges and strategies for technical solutions. J Food Sci 2023;88:885-900. [PMID: 36658676 DOI: 10.1111/1750-3841.16433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/02/2022] [Accepted: 12/06/2022] [Indexed: 01/21/2023]
5
He Y, Wang X, Chen J. Current Perspectives on Food Oral Processing. Annu Rev Food Sci Technol 2022;13:167-192. [PMID: 35333588 DOI: 10.1146/annurev-food-052720-103054] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
6
Devezeaux De Lavergne M, Young AK, Engmann J, Hartmann C. Food Oral Processing-An Industry Perspective. Front Nutr 2021;8:634410. [PMID: 33634161 PMCID: PMC7899988 DOI: 10.3389/fnut.2021.634410] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 01/15/2021] [Indexed: 12/28/2022]  Open
7
Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
8
Wagoner TB, Çakır-Fuller E, Drake M, Foegeding EA. Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
9
Wagoner TB, Çakır-Fuller E, Shingleton R, Drake M, Foegeding EA. Viscosity drives texture perception of protein beverages more than hydrocolloid type. J Texture Stud 2019;51:78-91. [PMID: 31323134 DOI: 10.1111/jtxs.12471] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 06/13/2019] [Accepted: 07/01/2019] [Indexed: 11/30/2022]
10
Carpenter G, Cleaver L, Blakeley M, Hasbullah N, Houghton J, Gardner A. Wine astringency reduces flavor intensity of Brussels sprouts. J Texture Stud 2018;50:71-74. [PMID: 30387878 DOI: 10.1111/jtxs.12378] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 10/15/2018] [Accepted: 10/17/2018] [Indexed: 11/28/2022]
11
Lima A, Dufauret M, le Révérend B, Wooster TJ. Deconstructing how the various components of emulsion creamers impact salt perception. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
12
Wagoner TB, McCain HR, Foegeding EA, Drake MA. Food texture and sweetener type modify sweetness perception in whey protein‐based model foods. J SENS STUD 2018. [DOI: 10.1111/joss.12333] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
13
DeSimone JA. The dependence of the phasic response of the taste nerves on stimulus flow rate arises in the diffusion boundary layer region at the lingual surface: A convective-diffusion analysis. Chem Eng Sci 2017. [DOI: 10.1016/j.ces.2017.04.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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