Food texture assessment and preference based on Mouth Behavior

By Melissa Jeltema, J. Beckley, J. Vahalik. 2016

94 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b120a39cdfc8061d838f3ae21301c02a7471d83c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. G. H. McKinley

In Food Science

1. G. H. McKinley

In Nutrition and Dietetics

1. G. H. McKinley

Citations in the corpus

• Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, background): “For many food products, textural attributes are strong drivers of consumer preference [1].”