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Effect of basic structural variation,aimed at increasing perceivable textures in model foods,on the perception of textural complexity |
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| Affiliation: | 1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna Valencia, Spain;2. Chemical and Food Engineering Department, Universidad de las Americas, Puebla, Santa Catarina Martir, Cholula, 72820, Puebla, Mexico |
| Abstract: | |
| Keywords: | Sensory complexity Textural complexity Texture perception Texture preference TDS Gels Drivers of textural complexity |
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