Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion

Author:

Appelqvist I.A.M.,Poelman A.A.M.,Cochet-Broch M.,Delahunty C.M.

Publisher

Elsevier BV

Subject

Behavioral Neuroscience,Experimental and Cognitive Psychology

Reference41 articles.

1. Physical and sensory characterizations of oral coatings of oil/water emulsions;Camacho;J. Agric. Food Chem.,2014

2. Relating food microstructure to sensory quality;Van Aken,2007

3. The perception of food texture - the philosophy of the breakdown path;Hutchings;J. Texture Stud.,1988

4. In-vivo visualisation of mouth–material interactions by video rate endoscopy;Adams;Food Hydrocoll.,2007

5. Oral Processing and Perception of Food Emulsions: The Relevance for Fat Reduction in Food;Van Aken,2009

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