Nature Communications (Nov 2021)

Predicting thickness perception of liquid food products from their non-Newtonian rheology

  • Antoine Deblais,
  • Elyn den Hollander,
  • Claire Boucon,
  • Annelies E. Blok,
  • Bastiaan Veltkamp,
  • Panayiotis Voudouris,
  • Peter Versluis,
  • Hyun-Jung Kim,
  • Michel Mellema,
  • Markus Stieger,
  • Daniel Bonn,
  • Krassimir P. Velikov

DOI
https://doi.org/10.1038/s41467-021-26687-w
Journal volume & issue
Vol. 12, no. 1
pp. 1 – 7

Abstract

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What drives the mouthfeel of ’thickness’? When is a soup too ’thick’? Here, authors measure the rheology of liquid soups and show their subjectively perceived ’thickness’ can be directly associated to their non-Newtonian rheology.