Effect of Size, Shape and Hardness of Particles in Suspension on Oral Texture and Palatability

Overview

Journal Acta Psychol (Amst)

Specialty Psychology

Date 1993 Oct 1

PMID 8237451

Citations 10

Authors

P Tyle

Affiliations

Soon will be listed here.

Abstract

Oral texture and consistency perception and preference depend on the size, shape and hardness of the particles in aqueous suspensions. Assessments of suspensions of model particles of garnet, polyethylene and mica showed that fairly large particles can be palatable if shape and hardness constraints are taken into account. Size differences matter more if particles are hard and sharp than if they are soft and rounded.

Citing Articles

Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified Beverages.

Ma K, Etter N, Hayes J J Texture Stud. 2025; 56(2):e70009.

PMID: 40033887 PMC: 11876940. DOI: 10.1111/jtxs.70009.

What Is ? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch.

Ma K, Ziegler G, Hopfer H, Hayes J Foods. 2024; 13(12).

PMID: 38928793 PMC: 11203002. DOI: 10.3390/foods13121852.

Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications.

Letocha A, Miastkowska M, Sikora E Polymers (Basel). 2022; 14(18).

PMID: 36145992 PMC: 9502979. DOI: 10.3390/polym14183834.

Roughness perception: A multisensory/crossmodal perspective.

Di Stefano N, Spence C Atten Percept Psychophys. 2022; 84(7):2087-2114.

PMID: 36028614 PMC: 9481510. DOI: 10.3758/s13414-022-02550-y.

Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs.

Heck A, Nobel S, Hitzmann B, Hinrichs J Foods. 2022; 11(5).

PMID: 35267268 PMC: 8909656. DOI: 10.3390/foods11050635.