Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
- 29 July 2003
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 17 (6), 763-773
- https://doi.org/10.1016/s0268-005x(03)00097-3
Abstract
No abstract availableKeywords
This publication has 38 references indexed in Scilit:
- Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringencyFood Quality and Preference, 1999
- Lubricating Properties of Aqueous Surfactant SolutionsTribology Transactions, 1999
- Polymer interfaces and ultrathin films characterized by optical evanescent wave techniquesMakromolekulare Chemie. Macromolecular Symposia, 1991
- CREAMY PERCEPTION II: IN MODEL SOUPSJournal of Texture Studies, 1991
- ON FOOD COMPRESSION BY SOFT MACHINESJournal of Texture Studies, 1988
- CREAMY PERCEPTION I: IN MODEL DESSERT CREAMSJournal of Texture Studies, 1987
- Measurement of transient phenomena in rheologyRheologica Acta, 1985
- A Method for Measurement of the Transient Response of Semisolid Foods Under Steady ShearJournal of Food Science, 1984
- FURTHER APPLICATIONS OF THE MODIFIED GEL RIGIDITY MODULUS APPARATUSJournal of Texture Studies, 1980
- An Approach to Understanding CreaminessStarch ‐ Stärke, 1974