Mechanisms underlying the role of friction in oral texture

Journal of Texture Studies

Volumn 37, Issue 4, 2006, Pages 413-427

  De Wijk, Rene A ^a,c   Prinz, Jon F ^b,c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Amylase; Astringency; Fat; Friction; Human; Lubrication; Oral texture; Semisolid foods; Starch

Indexed keywords

EID: 33747351069     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00060.x     Document Type: Article

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