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Review
. 1993 Oct;84(1):79-92.
doi: 10.1016/0001-6918(93)90074-2.

Rheological basis of oral characteristics of fluid and semi-solid foods: a review

N L Stanley  1 , L J Taylor
Affiliations
Review

Rheological basis of oral characteristics of fluid and semi-solid foods: a review

N L Stanley et al. Acta Psychol (Amst). 1993 Oct.

Abstract

Oral viscosity plays an important role in the textural appreciation of fluid and semi-solid foods. Oral assessments of viscosity, thickness, stickiness and sliminess correlate with both small-deformation and large-deformation rheological measurements. Small-deformation measurements of viscosity at an oscillatory frequency of 50 rad.s-1 have the highest correlation with assessed thickness of texture but there is still much speculation as to what forces actually operate in the mouth.

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