Exquisitely heterogeneous : Combining different food textures to boost palatability

Abstract

Table of contents 9 Chapter 1 General introduction 25 Chapter 2 Heterogeneity to the limit. Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels 49 Chapter 3 Not only particle size matters: Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods 79 Chapter 4 As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking Chapter 5 Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods Chapter 6 Heterogeneous bites: How addition of particles to yoghurt affects expectations, sensory perception and oral behavior of consumers differing in age Chapter 7 A gritty story. Exploring variability in detection thresholds of microparticles through participant characteristics Chapter 8 Directing attention. Strategies to compensate for undesired texture perception in foods Chapter 9 General discussion

Quality improvement of microwave freeze‐dried prepared taro balls: synergistic addition of guar gum and sodium bicarbonate

“…The connection between these two lies in the fact that texture attributes directly impact the taste experience of food, thereby influencing sensory outcomes. They can also affect sensory experiences through psychological cues (Santagiuliana, 2019). As shown in Fig.…”