Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics-Reference-Cited by-同舟云学术

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Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

Published:2006-09 Issue:7 Volume:71 Page:E337-E341
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

de Hoog Els H. A.,Prinz Jon F.,Huntjens Linda,Dresselhuis Diane M.,van Aken George A.

Publisher

Wiley

Subject

Food Science

Reference16 articles.

1. Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid

2. HJ Butt, K Graff, and M Kappl . 2003 . Physics and chemistry of interfaces . Weinheim: Wiley-VCH. p225 .

3. On the Viscosity of Dilute Emulsions

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