Food colloids under oral conditions-Reference-Cited by-同舟云学术

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Food colloids under oral conditions

Published:2007-10 Issue:4-5 Volume:12 Page:251-262
ISSN:1359-0294
Container-title:Current Opinion in Colloid & Interface Science
language:en
Short-container-title:Current Opinion in Colloid & Interface Science

Author:

van Aken George A.,Vingerhoeds Monique H.,de Hoog Els H.A.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference107 articles.

1. On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids;van Vliet;Food Qual Prefer,2002

2. Objective measurements of food texture;Szczesniak;J Food Sci,1963

3. Determination of practically significant differences in the sensorily perceived consistency of semiliquid foods;Chanasattru;J Texture Stud,2002

4. Identification of stimuli controlling the sensory evaluation of viscosity, II Oral methods;Shama;J Texture Stud,1973

5. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocoll,2005

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