In situ oral lubrication and smoothness sensory perception influenced by tongue surface roughness
Author:
Affiliation:
1. Laboratory of Food Oral Processing, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
2. Institute of Food Oral Processing and Sensory Science Zhejiang Gongshang University Hangzhou China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11339
Reference51 articles.
1. Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
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