The Science of Texture — Crunch, Cream, and Chaos
Échec de l'ajout au panier.
Veuillez réessayer plus tard
Échec de l'ajout à la liste d'envies.
Veuillez réessayer plus tard
Échec de la suppression de la liste d’envies.
Veuillez réessayer plus tard
Échec du suivi du balado
Ne plus suivre le balado a échoué
The Science of Texture — Crunch, Cream, and Chaos
-
Narrateur(s):
-
Auteur(s):
À propos de cet audio
Ever wondered why a perfectly crisp chip feels so satisfying? Or why creamy desserts melt in a way that feels almost emotional? In this episode of The Food Chemistry Show, we dive into the science behind texture — the hidden language of food that speaks directly to your senses.
From crunch that triggers pleasure signals in your brain to creaminess that balances flavor and fat perception, we’ll uncover how sound, structure, and chemistry come together to create that irresistible bite.
Tune in for a delicious mix of food physics, sensory science, and culinary storytelling — because taste isn’t just about flavor; it’s about how food feels. 🍽️
Pas encore de commentaire