Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2534-2542

  De Loubens, Clément ^a,b   Saint Eve, Anne ^a,b   Déléris, Isabelle ^a,b   Panouillé, Maud ^a,b   Doyennette, Marion ^a,b   Tréléa, Ioan Cristian ^a,b   Souchon, Isabelle ^a,b  

^a Université Paris Saclay   (France)

^b AGROPARISTECH   (France)

Author keywords

cheese; Mechanistic; NaCl; sensory; temporal

Indexed keywords

CONTACT AREAS; EXPERIMENTAL DATA; FRACTURE INITIATION; IN-VIVO; INTENSITY PROFILES; MECHANISTIC; MECHANISTIC MODELS; MODEL PARAMETERS; NACL; RELEASE DYNAMICS; RELEASE KINETICS; SENSORY; TEMPORAL;

DAIRY PRODUCTS; MASTICATION; SODIUM CHLORIDE;

BODY FLUIDS;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; EATING; FEMALE; HUMAN; MALE; METABOLISM; PERCEPTION; SALIVA; SALT INTAKE; THEORETICAL MODEL;

EATING; FEMALE; HUMANS; MALE; MODELS, BIOLOGICAL; MODELS, THEORETICAL; PERCEPTION; SALIVA; SODIUM CHLORIDE, DIETARY;

EID: 79952771558     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103792b     Document Type: Article

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