Characterization of Food Structures and Functionalities

Authors

Xingxun Liu, Chinese Academy of Agricultural ScienceFollow
Ying Yang, Chinese Academy of Agricultural Science
Changmou Xu, University of Nebraska-LincolnFollow
Jiajia Rao, North Dakota State University--Fargo

ORCID IDs

0000-0001-9101-3525

Document Type

Article

Date of this Version

2018

Citation

Volume 2018, Article ID 4818253, 2 pages

Comments

© 2018 Xingxun Liu et al.

Open access

https://doi.org/10.1155/2018/4818253

Abstract

Some functional properties such as texture and nutrition are the most important attributes used by consumers to assess food qualities, which have been used for in nearly all kinds of food products, from beverage, yoghurt, and ice cream to bread and noodles. Nowadays, there is a desire tomake foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture and nutritional perception. In terms of taste perception, texture is perceived during oral processing of food.