Psychorheology

Psychorheology is the sensory judgement of rheology rheological properties. It is a term commonly used in the food industry, to describe how a food "feels" to the mouth, and is of growing importance in food technology. It is not necessarily straightforward to predict how a food will "feel" based purely on the true rheological properties.

References

* Szczesniak A. S., Psychorheology and texture as factors controlling the consumer acceptance of food, Cereal Foods World 35 (12): 1201-1205 DEC 1991