Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods-Reference-Cited by-同舟云学术

Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods

Published:2007-12-21 Issue:2 Volume:56 Page:507-511
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pivk Urška¹,Ulrih Nataša Poklar¹,Juillerat Marcel-Alexandre¹,Raspor Peter¹

Affiliation:

1. Nestlé Research Center, Nestec Ltd., P.O. Box 44, 1000 Lausanne 26, Switzerland, and Department of Food Science and Technology, Biotechnical Faculty, Jamnikarjeva 101, University of Ljubljana, 1000 Ljubljana, Slovenia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071662b

Reference17 articles.

1. Why do we Like Fat?

2. Drewnowski, A. Fats and food texture: sensory and hedonic evaluation. InFood Texture,1st ed.Moskowitz, H. R., Ed.Dekker:New York,1987; pp250–272.

3. The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

4. The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

5. TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCES

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