Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels
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Title
Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels
Authors
Keywords
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Journal
JOURNAL OF TEXTURE STUDIES
Volume 47, Issue 2, Pages 92-111
Publisher
Wiley
Online
2015-10-08
DOI
10.1111/jtxs.12164
References
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Related references
Note: Only part of the references are listed.- Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties
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- Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation
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- The determining role of bolus rheology in triggering a swallowing
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