Understanding mouthfeel of food using physics

Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments relating food microstructure and rheology to texture. They used coherent anti-Stokes Raman scattering microscopy to relate the molecular makeup of the fat in foods with the rheological and mechanical properties of the food. The foods in question: foie gras and pâté.

source https://www.sciencedaily.com/releases/2021/12/211203151355.htm