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The phrase "fat texture" is correct and usable in written English.
It can be used to describe the thickness or richness of a substance, often in culinary contexts or when discussing the physical properties of materials. Example: "The sauce had a delightful fat texture that coated the pasta perfectly."
Exact(2)
The intramuscular fat texture showed differences in the histological section in the latter period between TC and YK pigs.
The intramuscular fat texture showed differences in the later period of muscle development between YK and TC, which may be the consequence of different expression profiles of fatty acid metabolism in the two extreme muscularity breeds [ 8].
Similar(58)
The meat provides the fat and texture, but a little goes a long way.
Whittlesey uses the chocolate for properties you may have overlooked, like its bitterness with the venison, for example, or as a kind of cocoa butter to add fat and texture to a wild striped bass tartare.
Her muscle looked like grey tuna gone hard, her fat the texture and color of congealed custard they dish out in pre-Jamie Oliver school dinners, and she stunk beyond redemption of formaldehyde (which smells closer to physical pain than Glastonbury toilets).
Brands like Miyazaki or Kobe beef are sold at a premium, valued for their tenderness, flavor and a high-fat, marbled texture that results from years of selective breeding.
Shipped from Spain, the library may be the first one where "Fat Detection: Taste, Texture and Post Ingestive Effects" is shelved right between Bocuse and Escoffier.
Cattle from that region are prized for the low fat and savory texture of their meat, particularly in cuts like rib steak, sirloin and filet mignon that the French favor.
At its core are the drop's pillowy sawtooth synths, so fat with digital texture you want to reach out and bite them.
And the beauty of banana ice cream is that it's naturally low in fat — the thick texture of the puréed bananas makes it incredibly rich and creamy without the addition of eggs or heavy cream.
This section addresses the role of food composition in satiety, more specially macronutrients (protein, carbohydrates, and fat), energy density, texture, and novel ingredients.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com