Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

Food Quality and Preference

Volumn 47, Issue , 2016, Pages 148-155

  Lett, Aaron M ^a   Yeomans, Martin R ^b   Norton, Ian T ^a   Norton, Jennifer E ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNIVERSITY OF SUSSEX   (United Kingdom)

Author keywords

Creaminess; Emulsions; Expected satiety; Flavour; Microstructure; Sensory perception

Indexed keywords

EID: 84942294699     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2015.03.011     Document Type: Article

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