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

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.

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees.

Creaminess is affected by bulk properties (i.e. viscosity) and surfaces properties (i.

Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification.

Marine phlorotannins (PhT) from Laminaria digitata might protect feed proteins from ruminal digestion by formation of insoluble non-covalent tannin-protein complexes at rumen pH (6-7). Formation and disintegration of PhT-protein complexes was studied with β-casein (random coil) and bovine serum albumin (BSA, globular) at various pH. PhT had similar binding affinity for β-casein and BSA as pentagalloyl glucose, as studied by fluorescence quenching.