Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

Food Hydrocolloids - Tập 25 - Trang 789-796 - 2011
George A. van Aken1,2, Monique H. Vingerhoeds1,3, René A. de Wijk1,3
1TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands
2NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands
3Food and Biobased Research, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, The Netherlands

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Food Hydrocolloids

Tập 25

789-796

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