Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

(2015) Kun Liu et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

(2015) M. Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Physical and Sensory Characterizations of Oral Coatings of Oil/Water Emulsions

(2014) S. Camacho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

(2013) Markus Stieger et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Solid cheese consumption: Quantification of oral coating

(2011) M. Repoux et al.   ARCHIVES OF ORAL BIOLOGY

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

(2011) E.A. FOEGEDING et al.   JOURNAL OF TEXTURE STUDIES

Rheology and tribology: Two distinctive regimes of food texture sensation

(2011) Jianshe Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Persistence of oral coatings of CMC and starch-based custard desserts

(2008) René A. de Wijk et al.   FOOD HYDROCOLLOIDS

Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods

(2007) Urška Pivk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY