Texture of food

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The deliciousness of food is greatly influenced by taste due to chemical interactions with the tongue for the basic tastes of sweetness, saltiness, acidity, bitterness, and umami (also referred to as savoriness), in addition to the physical sensations of hardness and softness and juiciness sensed by the teeth.

Texture

Example observation of voids in white bread using Microfocus X-ray CT System
Texture evaluation of care food using material testing system
Characterisation of casein micelles and fat globules in milk using particle size laser diffraction method
Size, concentration, and shape evaluation of particles in beverages: quantitative evaluation of beverage texture using particle image analyzer
Protein denaturation and texture analysis for chicken using thermal analyzer

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