Colloidal aspects of texture perception

Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...

Poke and pop: Tactile-visual synchrony increases visual saliency

The majority of studies investigating interactions between vision and touch have typically explored single events, presenting one object at a time. The present study investigates how tactile-visual interactions affect competition between multiple visual objects in more dynamic cluttered environments. Participants searched for a horizontal or...