Relationships between saliva and food bolus properties from model dairy products

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 659-667

  Drago, S R ^a   Panouille M ^b,c   Saint Eve, A ^b,c   Neyraud, E ^d   Feron, G ^d   Souchon, I ^b,c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b AGROPARISTECH   (France)

^c Université Paris Saclay   (France)

^d CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Bolus; Dairy product; Food; Oral processing; Saliva

Indexed keywords

DAIRY PRODUCTS; FOOD PROCESSING; FOOD SUPPLY;

BIOCHEMICAL PROPERTIES; BOLUS; ENZYMATIC PROPERTIES; FOOD BOLUS; FOOD CONSUMPTION; IN COMPOSITIONS; ORAL PROCESSING; PROPERTY; SALIVA; SPREADING ABILITIES;

BODY FLUIDS;

EID: 79851513554     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.024     Document Type: Article

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