Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 61-72

  Devezeaux de Lavergne, M ^a,b   van de Velde, F ^a,c   van Boekel, M A J S ^b   Stieger, M ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Bolus; Emulsion filled gels; Oral processing; Texture

Indexed keywords

COMPRESSIVE STRENGTH; DUCTILE FRACTURE; DYNAMICS; EMULSIFICATION;

BOLUS; BREAKDOWN BEHAVIOR; DYNAMIC TEXTURES; EMULSION-FILLED GEL; FLOWABILITY; ORAL PROCESSING; PROPERTY; SEMI-SOLIDS; SOLID FOOD; TEXTURE PERCEPTION;

GELS;

EID: 84961289298     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.037     Document Type: Article

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