Exploring variability in detection thresholds of microparticles through participant characteristics-Reference-Cited by-同舟云学术

Exploring variability in detection thresholds of microparticles through participant characteristics

Published:2019 Issue:9 Volume:10 Page:5386-5397
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Santagiuliana Marco¹²³⁴⁵^ORCID,Marigómez Inés Sampedro⁴⁵⁶³,Broers Layla⁴⁵⁶³,Hayes John E.⁷⁸⁹¹⁰¹¹,Piqueras-Fiszman Betina¹²¹³⁵¹⁴³,Scholten Elke⁴⁵⁶³,Stieger Markus¹²³¹⁵⁵

Affiliation:

1. TiFN

2. 6700 AN Wageningen

3. The Netherlands

4. Physics and Physical Chemistry of Foods

5. Wageningen University

6. 6700 AA Wageningen

7. Sensory Evaluation Center

8. Pennsylvania State University

9. State College

10. USA

11. Department of Food Science

12. Marketing and Consumer Behaviour

13. Department of Social Sciences

14. 6700 EW Wageningen

15. Food Quality and Design

Abstract

This study investigated how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods.

Funder

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01211G

Reference88 articles.

1. Tribological properties of rice starch in liquid and semi-solid food model systems

2. Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase

3. Effect of formulation variables on oral grittiness and preferences of multiparticulate formulations in adult volunteers

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