Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels

Journal of Texture Studies

Volumn 46, Issue 6, 2015, Pages 399-410

  Camacho, Sara ^a,b   Liu, Kun ^a,b   van der Linden, Anoek ^b   Stieger, Markus ^a,b   van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Emulsion filled gels; Fat deposition on tongue; in vivo fluorescence; Mouthfeel; Oral coating; Sensory perception

Indexed keywords

COATINGS; DEPOSITION; DROPS; EMULSIFICATION; FLUORESCENCE; MASTICATION; PRODUCT DESIGN; SENSORY PERCEPTION;

FAT DEPOSITION ON TONGUE; IN-VIVO; LOW-FAT PRODUCTS; MASTICATION TIME; MOUTHFEEL; ORAL PROCESSING; ORGANOLEPTIC PROPERTIES; WHEY PROTEIN ISOLATE;

GELS;

EID: 84958884281     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12140     Document Type: Article

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