Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 234-245

  Çakir, Esra ^a   Vinyard, Christopher J ^b   Essick, Gregory ^c   Daubert, Christopher R ^a   Drake, MaryAnne ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Northeast Ohio Medical University   (United States)

^c UNIVERSITY OF NORTH CAROLINA   (United States)

Author keywords

Fracture; Microstructure; Oral processing; Sensory perception; Texture

Indexed keywords

EID: 84859786796     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.006     Document Type: Article

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