Physical and sensory characterizations of oral coatings of oil/water emulsions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 25, 2014, Pages 5789-5795

  Camacho, S ^a,b   Van Riel, V ^b   De Graaf, C ^b   Van De Velde, F ^a,c   Stieger, M ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

after feel perception; curcumin; emulsion; fluorescence; fraction of oil; mouth feel sensation; oral coating; oral processing; sensory perception; tongue

Indexed keywords

COATINGS; EMULSIFICATION; EMULSIONS; FLUORESCENCE; SENSORY PERCEPTION; OIL SHALE;

CURCUMIN; FRACTION OF OIL; MOUTH-FEEL SENSATION; ORAL PROCESSING; TONGUE;

OILS AND FATS;

EMULSION; SUNFLOWER OIL; VEGETABLE OIL; WATER;

ADULT; ANIMAL; CHEMISTRY; EMULSION; FEMALE; HUMAN; MALE; PHYSIOLOGY; SWINE; TASTE; TONGUE; YOUNG ADULT;

ADULT; ANIMALS; EMULSIONS; FEMALE; HUMANS; MALE; PLANT OILS; SWINE; TASTE; TONGUE; WATER; YOUNG ADULT;

SUIDAE;

EID: 84903267504     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5010868     Document Type: Article

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