Psychorheology

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Psychorheology is the sensory judgement of rheology rheological properties. It is a term commonly used in the food industry, to describe how a food "feels" to the mouth, and is of growing importance in food technology. It is not necessarily straightforward to predict how a food will "feel" based purely on the true rheological properties.

[edit] References

  • Szczesniak A. S., Psychorheology and texture as factors controlling the consumer acceptance of food, Cereal Foods World 35 (12): 1201-1205 DEC 1991


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