Food texture analysis in the 21st century

J Agric Food Chem. 2011 Mar 9;59(5):1477-80. doi: 10.1021/jf1021994. Epub 2010 Jul 1.


Food texture encompasses physical characteristics perceived by the senses. Research in this area must be multidisciplinary in nature, accounting for fracture of food, sounds it makes during biting and chewing, its microstructure, muscle movements during mastication, swallowing, and acceptability. Food texture thus encompasses chemistry, physics, physiology, and psychology. This brief review of the field covers the areas of recent research in food texture and specifies where further understanding is needed.

Publication types

  • Review

MeSH terms

  • Acoustics
  • Chemical Phenomena
  • Consumer Behavior
  • Deglutition / physiology
  • Food*
  • Humans
  • Mastication / physiology
  • Mechanical Phenomena
  • Sensation* / physiology