Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

“…HB samples were perceived as having a small particle size compared to BH samples. Previous studies have shown that concentrated plant-based suspensions with the softest and smallest particles lead to smooth textures; 29 however, in our study the panellists were not able to perceive significant differences in smoothness. This could be because the particle size ranged from 30 to 400 µm in the previous study, whereas in this study the size range was narrower (200 to 400 µm).…”

Improving quality of an innovative pea puree by high hydrostatic pressure

“…In addition, no significant differences were detected in viscosity at a shear rate of 50 s −1 among treatments. Related to this, Appelqvist et al 36 suggested that only large variations in viscosity could be detected in the mouth, viscosity being the contribution of thickness, structure and particle-particle interactions.…”

Analysis of microstructures and macrotextures for different apple cultivars based on parenchyma morphology

“…Slices used for CLSM were checked for autofluorescence and handled with one of the following stains respectively: Safranin O (Gray et al, ), Congo red (Appelqvist et al, ; Cen et al, ), and Neutral red (Chassagne‐Berces et al, ). The following protocol was adopted: the slices were stained by immersion into 0.5% dye solution for 30 min and then rinsed in deionized water or series ethanol solution as quick as possible (Dürrenberger et al, ).…”