Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 207-217

  Devezeaux de Lavergne, M ^a,b   van Delft, M ^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

Fracture properties; QDA; Semi solid gels; Sensory texture; Temporal dominance of sensations

Indexed keywords

EID: 85027932639     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.020     Document Type: Article

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