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Food texture's influence on 'feeling fuller for longer'

from University of Leeds

Food texture's influence on 'feeling fuller for longer' University of Leeds Food texture is often an underestimated element in food design and processing. Now, a team of interdisciplinary researchers at University of Leeds funded by Horizon 2020 European Research Council (ERC) Project LubSat have undertaken the first systematic review and meta-analyses on effects of food texture — its form, viscosity, structural complexity — on satiety, which refers to the feeling of being “fuller for longer.” READ MORE

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