A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids-Reference-Cited by-同舟云学术

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A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

Published:2003-04 Issue:4-5 Volume:78 Page:805-811
ISSN:0031-9384
Container-title:Physiology & Behavior
language:en
Short-container-title:Physiology & Behavior

Author:

Engelen Lina,de Wijk Rene A,Prinz Jon F,Janssen Anke M,van der Bilt Andries,Weenen Hugo,Bosman Frits

Publisher

Elsevier BV

Subject

Behavioral Neuroscience,Experimental and Cognitive Psychology

Reference28 articles.

1. The relation between saliva flow after different stimulations and the perception of flavour and texture attributes in custard desserts;Engelen;Physiol. Behav.,2003

2. Effects of viscosity and sweetness on temporal perception of astringency of grape seed and tannin;Smith;Food Qual. Prefer.,1996

3. Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitiness;Bonnans;Physiol. Behav.,1995

4. The prediction of saliva swallowing frequency in humans from estimates of salivary flow rate and the volume of saliva swallowed;Rudney;Arch. Oral Biol.,1995

5. Application of time-intensity procedures for the evaluation of taste and mouthfeel;Noble;Am. J. Enol. Vitic.,1995

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