title: Rheological basis of oral characteristics of fluid and semi-solid foods: a review.
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.
authors.affiliation: Unilever Research, Colworth House, Sharnbrook, UK.
authors.forename: N L
authors.initials: NL
authors.lastname: Stanley
authors.forename: L J
authors.initials: LJ
authors.lastname: Taylor
mesh_terms: D004326:Drinking / Q000502:physiology*; D004435:Eating / Q000502:physiology*; D005502:Food; D006801:Humans; D008409:Mastication / Q000502:physiology*; D008465:Mechanoreceptors / Q000502:physiology*; D011601:Psychophysics; D012212:Rheology; D014110:Touch / Q000502:physiology*; D014783:Viscosity