A new study has demonstrated how food producers can change the surface textures of food products for changing the perception of people and for promoting healthy eating. To guide healthier purchasing ...

People who've lost their ability to smell and taste due to COVID-19 have significant struggles, but they can find ways to cope with their situation, a new study shows. One of the most common side ...

Children with Down syndrome prefer food with a crispy, oily mouthfeel and don't like brittle or gooey foods. But those preferences can lead to a less nutritious diet, according to Washington State ...

Along with taste and smell, texture plays an equally important role in our like or dislike of specific food, according to researchers at Penn State University. According to a study conducted in the ...

Although several studies deal with various types of surface textures and their usefulness, the commercial viability of the surface texture has hardly been empirically examined. A pioneering study ...

ZimVie Inc. has announced the publication of a scientific study indicating that the surface texture of its premium dental implants may reduce the risk of peri-implant infections compared to other ...

Researchers have developed an improved process to study the texture of food. Apart from taste, the texture of the food also plays a role in deciding the quality of the food and the eating experience ...

The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research. The study, published ...