Areas of the brain that interpret our sense of taste may also provide a representation of oral textures such as how fat feels in the mouth, according to new review. The paper, published in Journal of ...

The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research. The study, published ...

A new study has demonstrated how food producers can change the surface textures of food products for changing the perception of people and for promoting healthy eating. To guide healthier purchasing ...

Abstract: Alzheimer's disease (AD) is the most common neurodegenerative disease in individuals older than 65 years of age. Nowadays, the imaging study of AD mostly focuses on morphologic measurement ...

Researchers have developed an improved process to study the texture of food. Apart from taste, the texture of the food also plays a role in deciding the quality of the food and the eating experience ...