Viscosity of food influences perceived satiety: A video based online survey

Stribiţcaia, Ecaterina; Blundell, John; You, Kwan-Mo; Finlayson, Graham; Gibbons, Catherine; Sarkar, Anwesha

doi:10.1016/j.foodqual.2022.104565

Cited by 6 publications

(1 citation statement)

References 45 publications

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“…Visual texture can also create expectations about how satiating a food may be (Forde et al, 2013b;Hogenkamp et al, 2010;McCrickerd & Forde, 2016;Pisqueras-Fiszman et al, 2011;Stribiţcaia et al, 2020;Yeomans & Chambers, 2011). Increasing the visually perceived thickness (Stribiţcaia et al, 2022), as well as auditory and oral viscosity (from thin to thick) -increases the expected satiation value of the food (Pellegrino et al, 2019). Thus, before ingestion, hand felt and visual texture can indicate how edible (fresh, ripe) and satiating a food may be.…”

Section: Human Capacity Datamentioning

confidence: 99%

The Functions of Human Touch: An Integrative Review

Saluja,

Croy,

Stevenson

2024

J Nonverbal Behav

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There appears to be no attempt to categorize the specific classes of behavior that the tactile system underpins. Awareness of how an organism uses touch in their environment informs understanding of its versatility in non-verbal communication and tactile perception. This review categorizes the behavioral functions underpinned by the tactile sense, by using three sources of data: (1) Animal data, to assess if an identified function is conserved across species; (2) Human capacity data, indicating whether the tactile sense can support a proposed function; and (3) Human impaired data, documenting the impacts of impaired tactile functioning (e.g., reduced tactile sensitivity) for humans. From these data, three main functions pertinent to the tactile sense were identified: Ingestive Behavior; Environmental Hazard Detection and Management; and Social Communication. These functions are reviewed in detail and future directions are discussed with focus on social psychology, non-verbal behavior and multisensory perception.

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