Rheological behavior of food emulsions mixed with saliva: Effect of oil content, salivary protein content, and saliva type

Food Biophysics

Volumn 3, Issue 3, 2008, Pages 318-328

  Silletti, Erika ^a,b   Vingerhoeds, Monique H ^a,b   Van Aken, George A ^a,c   Norde, Willem ^b,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d UNIVERSITY MEDICAL CENTER GRONINGEN   (Netherlands)

Author keywords

Lactoglobulin; Emulsion; Flocculation; Lysozyme; Rheology; Saliva

Indexed keywords

EID: 49549107062     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9089-0     Document Type: Article

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