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