ArticleNature communications2021
Predicting thickness perception of liquid food products from their non-Newtonian rheology.
Article in Nature communications, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Rheological analysis in food processing: factors, applications, and future outlooks with machine learning integration.RSC advances · 2026Review
- An overview on olfaction in the biological, analytical, computational, and machine learning fields.Archiv der Pharmazie · 2025Review
- Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage.Microorganisms · 2024Article
- Naturalistic food categories are driven by subjective estimates rather than objective measures of food qualities.Food quality and preference · 2024Article
- Droplet Size Distribution in Emulsions.Langmuir : the ACS journal of surfaces and colloids · 2024Article
- Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques.Frontiers in pediatrics · 2024Review
- Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.
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