Food Science and TechnologyNature Communications
Predicting thickness perception of liquid food products from their non-Newtonian rheology
A. Deblais, E. D. Hollander, et al.
Discover the intriguing connection between the thickness perception of liquid foods and their non-Newtonian rheology! This riveting research, conducted by a talented team from Unilever Innovation Centre Wageningen and Wageningen University, reveals how tongue perception follows a logarithmic relationship, unlocking the secrets to predicting mouthfeel in liquid food products.
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