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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

Textural Complexity is a Food Property – Shown Using Model Foods

Danaé S. LarsenDepartment of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
,
Jingyuan TangDepartment of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
,
Lynnette FergusonSchool of Medical and Health Science, University of Auckland, Auckland, New Zealand
,
Marco P. MorgensternThe New Zealand Institute for Plant and Food Research Ltd., Lincoln, New Zealand
&
Bryony J. JamesDepartment of Chemical and Materials Engineering, University of Auckland, Auckland, New ZealandCorrespondence[email protected]
Pages 1544-1555 | Received 17 Sep 2014, Accepted 05 Mar 2015, Published online: 07 Mar 2016

Citations (12)

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Read on this site (1)

Wei Xie, Wenlin Zhao, Shoulei Yan, Qingzhang Wang & Jie Li. (2017) Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome. International Journal of Food Properties 20:sup3, pages S3266-S3276.
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Articles from other publishers (11)

Niamh M. Patterson, Yvonne S. Kuiper, Sophia A. Rodrigues, Bryony J. James, Nicholas Gant & Michael J. Hautus. (2023) Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity. Food Research International 165, pages 112533.
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Yue HeXinmiao WangJianshe Chen. (2022) Current Perspectives on Food Oral Processing. Annual Review of Food Science and Technology 13:1, pages 167-192.
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Niamh M. Patterson, Yilin Zhong, Bryony J. James, Nicholas Gant & Michael J. Hautus. (2021) Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity. Food Quality and Preference 91, pages 104196.
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Barbara J. Rolls, Paige M. Cunningham & Hanim E. Diktas. (2020) Properties of Ultraprocessed Foods That Can Drive Excess Intake. Nutrition Today 55:3, pages 109-115.
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Marco Santagiuliana, Vani Bhaskaran, Elke Scholten, Betina Piqueras-Fiszman & Markus Stieger. (2019) Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Quality and Preference 77, pages 64-77.
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Marco Santagiuliana, Irene A. F. van den Hoek, Markus Stieger, Elke Scholten & Betina Piqueras-Fiszman. (2019) As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking. Food & Function 10:2, pages 665-680.
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Danaé S. Larsen. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 150 153 .
Bryony James. (2018) Oral processing and texture perception influences satiation. Physiology & Behavior 193, pages 238-241.
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Marco Santagiuliana, Betina Piqueras-Fiszman, Erik van der Linden, Markus Stieger & Elke Scholten. (2018) Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels. Food Hydrocolloids 80, pages 254-263.
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Danaé S. Larsen, Jingyuan Tang, Lynnette R. Ferguson & Bryony J. James. (2016) Increased textural complexity in food enhances satiation. Appetite 105, pages 189-194.
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Danaé S. Larsen, Jingyuan Tang, Lynnette Ferguson, Marco P. Morgenstern & Bryony J. James. (2016) Oral Breakdown of Texturally Complex Gel-Based Model Food. Journal of Texture Studies 47:3, pages 169-180.
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