Oral processing of emulsion systems from a colloidal perspective

Author:

Sarkar Anwesha1234ORCID,Ye Aiqian5678,Singh Harjinder5678

Affiliation:

1. Food Colloids and Processing Group

2. School of Food Science and Nutrition

3. University of Leeds

4. UK

5. Riddet Institute

6. Massey University

7. Palmerston North 4442

8. New Zealand

Abstract

This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Reference113 articles.

1. WHO , Obesity and overweight, World Health Organization, 2015, fact sheet no. 311

2. WHO , Ageing and health, World Health Organization, 2015, fact sheet no. 404

3. Food oral processing: Some important underpinning principles of eating and sensory perception

4. Food oral processing: Mechanisms and implications of food oral destruction

5. A. Sarkar and H.Singh, in Advanced Dairy Chemistry, ed. P. L. H. McSweeney and J. A. O'Mahony, Springer, New York, 2016, ch. 5, pp. 133–153

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