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Food formulation: rheological and tribological determinants of oral processing and flavor perception.

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Title: Food formulation: rheological and tribological determinants of oral processing and flavor perception.
Authors: Neiers, Fabrice1 (AUTHOR) fabrice.neiers@ube.fr, Alkan, Derya2 (AUTHOR), Amiri-Rigi, Atefeh3 (AUTHOR), Brandão, Elsa4 (AUTHOR), Ellouze, Ines5 (AUTHOR), Grigoriadis, Anastasios6 (AUTHOR), Gayed Ibrahim, Monica Nabil7,8 (AUTHOR), Kalkan Yıldırım, Hatice9 (AUTHOR), Künili, İbrahim Ender10 (AUTHOR), Muradova, Mariam1 (AUTHOR), Naik, Azza Silotry11 (AUTHOR), Paraskevopoulou, Adamantini12 (AUTHOR), Pavli, Foteini13,14 (AUTHOR), Cemali, Özge15 (AUTHOR), Piombino, Paola16 (AUTHOR), Rinaldi, Alessandra17,18 (AUTHOR), Schwartz, Mathieu19 (AUTHOR), Miao, Song20 (AUTHOR), Zhang, Chi20 (AUTHOR), Soares, Susana4 (AUTHOR)
Source: Food Research International. Mar2026, Vol. 228, pN.PAG-N.PAG. 1p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 191582180
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Food formulation: rheological and tribological determinants of oral processing and flavor perception.
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Mar2026, Vol. 228, pN.PAG-N.PAG. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=191582180
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        Value: 10.1016/j.foodres.2026.118377
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        Text: English
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              Text: Mar2026
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              Y: 2026
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