Navigation
Viscosity refers to the thickness or the “resistance to flow” of a substance. Foods and fluids that are thinner have lower viscosity, and those that are thicker have higher viscosity. Looking at liquids, for instance, water has a low viscosity, and olive oil has a high viscosity.
Definition and context
Author and reviewer
Editorial responsibility
Written by
The Center for Nutritional Psychology
Reviewed by
CNP Encyclopedia Editorial Board
Citation guidance
How to cite this entry
The Center for Nutritional Psychology. (2024). Food Viscosity. In Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
https://www.nutritional-psychology.org/encyclopedia/food-viscosity/
Contribute to the ENP
Know a term that belongs in the Encyclopedia?
Share a nutritional psychology term with the CNP editorial team for consideration. Relevant submissions may be reviewed for future development and publication in the Encyclopedia of Nutritional Psychology.
Submission does not guarantee publication.
