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

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Bibliographic Details
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
Description
ISSN:09639969
DOI:10.1016/j.foodres.2026.118377