Food formulation: rheological and tribological determinants of oral processing and flavor perception

Research output: Contribution to journal › Literature review › peer-review

Original language	English (Ireland)
Journal	Food Research International
DOIs	https://doi.org/10.1016/j.foodres.2026.118377
Publication status	Published - 15 Jan 2026

Keywords

@article{5660311ae93c4677bfc34559eaa7e61f,

title = "Food formulation: rheological and tribological determinants of oral processing and flavor perception",

keywords = "Aroma release, Texture, Food, Mouthfeel, Oral processing, sensory",

author = "Naik, \{Azza Silotry\}",

year = "2026",

month = jan,

day = "15",

doi = "10.1016/j.foodres.2026.118377",

language = "English (Ireland)",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Food formulation: rheological and tribological determinants of oral processing and flavor perception

AU - Naik, Azza Silotry

PY - 2026/1/15

Y1 - 2026/1/15

KW - Aroma release

KW - Texture

KW - Food

KW - Mouthfeel

KW - Oral processing

KW - sensory

U2 - 10.1016/j.foodres.2026.118377

DO - 10.1016/j.foodres.2026.118377

M3 - Literature review

SN - 0963-9969

JO - Food Research International

JF - Food Research International

ER -