Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

摘要: Abstract There is a desire to alter food composition make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements structure associated with texture perception. Texture, in part, perceived during oral processing food. Knowledge structure–oral processing–texture interrelations could be utilized develop or prevent specified textural attributes. Overall, investigation just starting as research focus. Factors including non-universal inconsistent terminology, omission consideration for structural changes incurred by processes, lack cross-disciplinary investigations hamper progress this field. Consideration these factors future on will increase applicability their findings bring us closer contribution texture.