Influence of emulsion composition on lubrication capacity and texture perception

International Journal of Food Science and Technology

Volumn 44, Issue 10, 2009, Pages 1939-1949

  Bellamy, Mélanie ^a   Godinot, Nicolas ^a   Mischler, Stefano ^b   Martin, Nathalie ^a   Hartmann, Christoph ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b EPFL   (Switzerland)

Author keywords

Fat; Saliva; Sensory; Surfactants; Texture; Tribology

Indexed keywords

EID: 70349224652     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02007.x     Document Type: Article

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