Modelling oral conditions and thickness perception of a starch product

International Dairy Journal

Volumn 18, Issue 8, 2008, Pages 867-873

  Heinzerling, Cathrine I ^a,b   Smit, Gerrit ^a,b,c   Dransfield, Eric ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Amylase; Composition; Enzymatic breakdown; Saliva; Sensory; Texture

Indexed keywords

BODY FLUIDS; CITRIC ACID; CONCENTRATION (PROCESS); ENZYME INHIBITION; STARCH;

ACIDIFICATION; SALIVA; SEMI-SOLID FOODS; STARCH-CONTAINING FOODS;

FOOD PRODUCTS;

EID: 44449139068     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.09.009     Document Type: Article

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