Textural Complexity is a Food Property – Shown Using Model Foods

References

• Sorensen, L.B.; Moller, P.; Flint, A.; Martens, M.; Raben, A. Effect of Sensory Perception of Foods on Appetite and Food Intake. A Review of Studies on Humans. International Journal of Obesity and Related Metabolic Disorders 2003, 27, 1152–1166.
   PubMed Web of Science ®Google Scholar
• Çakır, E.; Daubert, C.R.; Drake, M.A.; Vinyard, C.J.; Essick, G.; Foegeding, E.A. The Effect of Microstructure on the Sensory Perception and Textural Characteristics of Whey Protein/κ-Carrageenan Mixed Gels. Food Hydrocolloids 2012, 26, 33–43.
   Web of Science ®Google Scholar
• Szczesniak, A.S. Texture Is a Sensory Property. Food Quality and Preference 2002, 13, 215–225.
   Web of Science ®Google Scholar
• Kramer, A.; Twigg, B.A. Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products. Advanced Food Research 1959, 9, 153–220.
   Google Scholar
• Mars, M.; Hogenkamp, P.S.; Gosses, A.M.; Stafleu, A.; De Graaf, C. Effect of Viscosity on Learned Satiation. Physiology and Behavior 2009, 98, 60–66.
   PubMed Web of Science ®Google Scholar
• de Wijk, R.A.; Zijlstra, N.; Mars, M.; de Graaf, C.; Prinz, J.F. The Effects of Food Viscosity on Bite Size, Bite Effort, and Food Intake. Physiology & Behavior 2008, 95, 527–532.
   PubMed Web of Science ®Google Scholar
• de Wijk, R.A.; Janssen, A.M.; Prinz, J.F. Oral Movements and the Perception of Semi-Solid Foods. Physiology and Behavior 2011, 104, 423–428.
   PubMed Web of Science ®Google Scholar
• Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Brunstrom, J.M.; de Graaf, C. Texture, Not Flavor, Determines Expected Satiation of Dairy Products. Appetite 2011, 57, 635–641.
   PubMed Web of Science ®Google Scholar
• Bolhuis, D.P.; Lakemond, C.M.M.; de Wijk, R.A.; Luning, P.A.; de Graaf, C. Both Longer Oral Sensory Exposure to and Higher Intensity of Saltiness Decrease Ad Libitum Food Intake in Healthy Normal-Weight Men. The Journal of Nutrition 2011, 141, 2242–2248.
   PubMed Web of Science ®Google Scholar
• Tournier, C.; Grass, M.; Zope, D.; Salles, C.; Bertrand, D. Characterization of Bread Breakdown During Mastication by Image Texture Analysis. Journal of Food Engineering 2012, 113, 615–622.
   Web of Science ®Google Scholar
• Frecka, J.M.; Hollis, J.H.; Mattes, R.D. Effects of Appetite, BMI, Food Form and Flavor on Mastication: Almonds As a Test Food. European Journal of Clinical Nutrition 2008, 62, 1231–1238.
   PubMed Web of Science ®Google Scholar
• Hoebler, C.; Karinthi, A.; Devaux, M.-F.; Guillon, F.; Gallant, D.J.G.; Bouchet, B.; Melegari, C.; Barry, J.-L. Physical and Chemical Transformations of Cereal Food During Oral Digestion in Human Subjects. British Journal of Nutrition 1998, 80, 429–436.
   PubMed Web of Science ®Google Scholar
• Hutchings, S.C.; Foster, K.D.; Bronlund, J.E.; Lentle, R.G.; Jones, J.R.; Morgenstern, M.P. Particle Breakdown Dynamics of Heterogeneous Foods During Mastication: Peanuts Embedded Inside Different Food Matrices. Journal of Food Engineering 2012, 109, 736–744.
   Web of Science ®Google Scholar
• Hutchings, S.C.; Foster, K.D.; Bronlund, J.E.; Lentle, R.G.; Jones, J.R.; Morgenstern, M.P. Mastication of Heterogeneous Foods: Peanuts Inside Two Different Food Matrices. Food Quality and Preference 2011, 22, 332–339.
   Web of Science ®Google Scholar
• Mosca, A.C.; van de Velde, F.; Bult, J.H.F.; van Boekel, M.A.J.S.; Stieger, M. Effect of Gel Texture and Sucrose Spatial Distribution on Sweetness Perception. LWT–Food Science and Technology 2012, 46, 183–188.
   Web of Science ®Google Scholar
• Lawless, H.T.; Heymann, H. Texture Evaluation. In Sensory Evaluation of Food: Principles and Practices; Heldman, D.R. Ed.; Springer: New York, NY, 2010; 259–276 pp.
   Google Scholar
• Gwartney, E.A.; Foegeding, E.A.; Larick, D.K. The Texture of Commercial Full-Fat and Reduced-Fat Cheese. Journal of Food Science 2002, 67, 812–816.
   Web of Science ®Google Scholar
• Tunick, M.H.; Onwulata, C.I.; Thomas, A.E.; Phillips, J.G.; Mukhopadhyay, S.; Sheen, S.; Liu, C.-K.; Latona, N.; Pimentel, M.R.; Cooke, P.H. Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 2012, 16, 949–963.
   Web of Science ®Google Scholar
• Bourne, M.C. Relation Between Texture and Mastication. Journal of Texture Studies 2004, 35, 125–143.
   Web of Science ®Google Scholar
• Brandt, M.A.; Skinner, E.Z.; Coleman, J.A. Texture Profile Method. Journal of Food Science 1963, 28, 404–409.
   Google Scholar
• Lenfant, F.; Loret, C.; Pineau, N.; Hartmann, C.; Martin, N. Perception of Oral Food Breakdown. The Concept of Sensory Trajectory. Appetite 2009, 52, 659–667.
   PubMed Web of Science ®Google Scholar
• Rosenthal, A.J.; Share, C. Temporal Dominance of Sensations of Peanuts and Peanut Products in Relation to Hutchings and Lillford’s “Breakdown Path.” Food Quality and Preference 2014, 32, 311–316.
   Web of Science ®Google Scholar