Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels-Reference-Cited by-同舟云学术

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Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels

Published:2015-08-17 Issue:6 Volume:46 Page:399-410
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Camacho Sara¹²,Liu Kun¹³^ORCID,van der Linden Anoek²,Stieger Markus¹²,van de Velde Fred¹⁴

Affiliation:

1. TI Food & Nutrition; PO Box 557 6700 AN Wageningen The Netherlands

2. Division of Human Nutrition; Wageningen University; Wageningen The Netherlands

3. Laboratory of Physics and Physical Chemistry of Foods; Agrotechnology & Food Sciences Group; Wageningen University; Wageningen The Netherlands

4. NIZO food research; PO Box 20 6710 BA Ede The Netherlands

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12140/fullpdf

Reference21 articles.

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

2. Texture profile method;Brandt;J. Food Sci.,1963

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

4. Role of Saliva in the Oral Processing of Food

5. Rheology and tribology: Two distinctive regimes of food texture sensation;Chen;Trends Food Sci. Technol.,2012

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2. Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology;Journal of Texture Studies;2024-04

3. On the importance of saliva in mouthfeel sensations;International Journal of Gastronomy and Food Science;2023-03

4. Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design;Journal of Future Foods;2021-09

5. Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis;Foods;2021-08-26

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