Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety

Food Structure

Volumn 13, Issue , 2017, Pages 1-12

  Campbell, Caroline L ^a   Wagoner, Ty B ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Food structure; Oral processing; Satiation; Satiety; Texture

Indexed keywords

EID: 85011049532     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2016.08.002     Document Type: Review

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