Differential retention of emulsion components in the mouth after swallowing: ATR FTIR measurements of oral coatings

ACS Symposium Series

Volumn 920, Issue , 2006, Pages 87-94

  De Jongh, Harmen ^a,b   Janssen, Anke ^a,c   Weenen, Hugo ^a,b,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d Numico R and D   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 36949006741     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (14)

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4. Clegg, S.; Kilcast, D.; Arazi, S. In Proceedings of third International Symposium on Food Rheology and Structure, 2003, 373-377.
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10. Weenen, H.; Jellema, R.H.; de Wijk, R.A. In Flavour and texture of lipid containing foods; Weenen and Shahidi, Eds.; Am. Chem. Soc: Washington DC, 2005.
11. De Wijk, R.A.; Van Gemert, L.J.; Terpstra, M.E.J.; Wilkinson, C.L. Food Qual. Pref. 2003, 14, 305-317.
12. Weenen, H.; Jellema, R.H.; de Wijk, R.A. Food Qual. Pref 2005, 16, 163-170.
13. De Wijk, R.A.; Prinz, J.F.; Janssen, A.M. Food Qual. Pref. 2005. Submitted.
14. Prinz, J.F.; de Wijk, R.A. 2004. Sensory correlates of lingual coatings following the ingestion of semi-solid foods. Unpublished results.