Jump to main content
Jump to site search

Themed collection Structure & Sensory

16 items
Editorial

Understanding perception of food types in terms of their structures: the missing links

Guest editor Elke Scholten introduces the ‘Structure & Sensory’ themed collection of Food & Function, focusing on aspects related to the structuring of food towards tailored properties and the perception of foods by consumers.

Graphical abstract: Understanding perception of food types in terms of their structures: the missing links
From the themed collection: Structure & Sensory
Review Article

Composite foods: from structure to sensory perception

This review article gives an overview of structural features of composite foods, and its relation to rheological, lubrication and sensory properties.

Graphical abstract: Composite foods: from structure to sensory perception
From the themed collection: Recent HOT articles
Review Article

Oral processing of emulsion systems from a colloidal perspective

This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective.

Graphical abstract: Oral processing of emulsion systems from a colloidal perspective
From the themed collection: Recent Review Articles
Open Access Review Article

Bolus matters: the influence of food oral breakdown on dynamic texture perception

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

Graphical abstract: Bolus matters: the influence of food oral breakdown on dynamic texture perception
From the themed collection: Recent HOT articles
Review Article

Structural design approaches for creating fat droplet and starch granule mimetics

This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.

Graphical abstract: Structural design approaches for creating fat droplet and starch granule mimetics
From the themed collection: Recent Review Articles
Paper

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception.

Graphical abstract: Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
From the themed collection: Structure & Sensory
Paper

Chewing bread: impact on alpha-amylase secretion and oral digestion

During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown.

Graphical abstract: Chewing bread: impact on alpha-amylase secretion and oral digestion
From the themed collection: Structure & Sensory
Open Access Paper

Influence of double (w1/o/w2) emulsion composition on lubrication properties

This article focusses on the influence of composition (level of fat reduction, mechanical properties of w1 droplets) on lubrication properties of double (w1/o/w2) emulsions.

Graphical abstract: Influence of double (w1/o/w2) emulsion composition on lubrication properties
From the themed collection: Recent HOT articles
Paper

Lubrication of chocolate during oral processing

Oral processing transforms the structure of dark chocolate from a fat-continuous suspension to a saliva-continuous emulsion, which results in lower viscosities, thinner films and reduced friction.

Graphical abstract: Lubrication of chocolate during oral processing
From the themed collection: Recent HOT articles
Paper

Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods

The structural properties of foods have a functional role to play in oral processing behaviours and sensory perception, and also impact on the meal size and the experience of fullness.

Graphical abstract: Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
From the themed collection: Structure & Sensory
Paper

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied.

Graphical abstract: Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes
From the themed collection: Structure & Sensory
Paper

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).

Graphical abstract: High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
From the themed collection: Structure & Sensory
Paper

Relating rheology and tribology of commercial dairy colloids to sensory perception

This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties.

Graphical abstract: Relating rheology and tribology of commercial dairy colloids to sensory perception
From the themed collection: Structure & Sensory
Paper

Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

L. paracasei subsp. paracasei E6 cells were encapsulated by complex coacervation using whey protein isolate (WPI) and gum arabic and introduced in stirred yogurts. The encapsulated cells showed improved survival during product cold storage and on exposure to simulated gastric juice.

Graphical abstract: Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix
From the themed collection: Structure & Sensory
Paper

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts

Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability.

Graphical abstract: The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts
From the themed collection: Structure & Sensory
Open Access Correction

Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception

From the themed collection: Structure & Sensory
16 items

About this collection

This themed collection of Food & Function, Guest Edited by Professor Elke Scholten (Wageningen University), focusses on aspects within the area of food science related to structuring of food towards tailored properties and the perception of foods by consumers. In particular, the aim is to discuss engineering aspects of foods with improved textural properties, mechanisms related to mechanical and breakdown properties of engineered foods, lubrication aspects of dispersed food systems, sensory perception of engineered foods and mechanisms behind food oral processing aspects.

Spotlight

Advertisements