From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI?assisted evaluation.

待确认 10 由 wbshh 发布于 2026/7/8 16:23:48

DOI:10.1080/10408398.2026.2694519
作者：Yue Ma, Jialing Gong, Guohua Hou, Song Miao, Baodong Zheng, Longtao Zhang
文献类型：期刊论文
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Taylor & Francis

Abstract：Creaminess and greasiness are key fat-related mouthfeel attributes that contribute to food palatability, yet neither can be predicted reliably from a single variable such as fat content, app

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