Lipid deposition on the tongue after oral processing of medium-chain triglycerides and impact on the perception of mouthfeel

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 1058-1064

  Pivk, Urska ^a,b   Godinot, Nicolas ^a   Keller, Coralie ^a   Antille, Nicolas ^a   Juillerat, Marcel Alexandre ^a   Raspor, Peter ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Clearance; Fluorescence; In mouth; Lipids; Mouthfeel; Perception; Texture; Ttongue

Indexed keywords

CLEARANCE; LIPID DEPOSITION; MOUTHFEEL; REDUCED FAT; SENSORY ATTRIBUTES; SPATIAL VARIATIONS; TEXTURE PERCEPTION; TTONGUE;

FLUORESCENCE; FOOD PRODUCTS; LIPIDS; SENSORY PERCEPTION; TEXTURES;

DEPOSITION;

EID: 80051838357     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072264b     Document Type: Conference Paper

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