Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

出版年份 2016 全文链接

标题

作者

关键词

Dynamic texture perception, Mechanical contrast, Gelatine, Agar, Emulsion-filled gels, Food bolus, Oral processing

出版物

Volume 52, Issue -, Pages 648-660

出版商

Elsevier BV

发表日期

2015-08-09

DOI

10.1016/j.foodhyd.2015.07.022

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