Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 773-785

  Vingerhoeds, Monique H ^a,b   Silletti, Erika ^a,b   de Groot, Jolan ^a,b   Schipper, Raymond G ^a,b   van Aken, George A ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Astringency; Emulsion flocculation; Lysozyme; Perception; Whey protein

Indexed keywords

BODY FLUIDS; DROPS; EMULSIFICATION; ENZYMES; OILS AND FATS; OSTWALD RIPENING; RHEOLOGY; SENSORY PERCEPTION; VISCOSITY;

ASTRINGENCY; EMULSION DROPLETS; EMULSION FLOCCULATION; FOOD EMULSIONS; GUAR GUMS; OIL CONTENTS; ORAL PROCESSING; PRODUCT STRUCTURE; RHEOLOGICAL PROPERTY; WHEY PROTEINS;

EMULSIONS;

CYAMOPSIS TETRAGONOLOBA;

EID: 54049108827     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.014     Document Type: Article

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