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Characterization of dynamic texture perception and the influence of formulation and frying method on bolus properties during oral processing of 3D-printed soy-based snacks

Crossref DOI link: https://doi.org/10.1007/s11694-025-03818-1

Published Online: 2025-11-18

Published Print: 2026-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

HooshmandRad, Fatemeh

Ghaitaranpour, Arash https://orcid.org/0000-0003-1141-5220
Pirouzifard, Mirkhalil
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Text and Data Mining valid from 2025-11-18

Version of Record valid from 2025-11-18
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Article History

Received: 19 April 2025

Accepted: 3 November 2025

First Online: 18 November 2025

Declarations

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: The authors confirm that they have no known financial conflicts of interest or personal relationships that could have influenced the work presented in this paper.

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