texture

Researchers provide the first description of how certain animals sense the texture of their food based on grittiness versus smoothness 

UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food

To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics inside the material

Researchers grow muscle cells on edible fibers

The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness

Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack

Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell

Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires

Researchers discover the rich neural activity behind the sensation of touch

Danish researchers developed a new method to rapidly transform the soft umbrella-shaped jellyfish body into a crunchy treat