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1 The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
article 2003    
Author: Engelen, L. · Wijk, R.A.de · Prinz, J.F. · Janssen, A.M. · Weenen, H. · Bosman, F.
Keywords: Nutrition Packaging · Food and Chemical Risk Analysis · Semi-solids · Temperature · Texture perception · adult · article · controlled study · female · flavor · human · human experiment · lipid diet · low fat diet · male · normal human · perception · sensation · temperature · thickness · Adolescent · Adult · Body Temperature · Dietary Fats · Female · Food Technology · Humans · Male · Mouth · Stereognosis · Taste · Temperature · Temperature Sense · Viscosity
[Abstract]

2 Colloidal aspects of texture perception
article 2009    
Author: Vliet, T. van · Aken, G.A. van · Jongh, H.H.J. de · Hamer, R.J.
Keywords: Nutrition · Food technology · Colloidal interactions · Fracture behaviour · Large deformation · Microstructure · Texture perception · Cellular solids · Colloidal aspect · Colloidal interaction · Colloidal interactions · Colloidal process · Colloidal Stability · Dispersed particle · Distribution of water · Emulsion droplets · Flow behaviours · Food intake · Food properties · Fracture behaviour · Large deformation · Length scale · Liquid dispersions · Liquid food · Liquid Phase · Mesoscopic length scale · Physical chemical property · Semi-solid · Semi-solids · Sensory attributes · Sensory characteristics · Solid products · Spreadability · Textural properties · Texture characteristics · Texture perception · Biopolymers · Deformation · Drop formation · Emulsification · Emulsions · Food products · Fracture · Gelation · Liquids · Mechanical properties · Polysaccharides · Stiffness · Superconducting materials · Textures · Water content · Sensory perception · chemistry · colloid · emulsion · food · food handling · human · methodology · mouth · physiology · review · surface property · touch · Colloids · Emulsions · Food · Food Technology · Humans · Mouth · Surface Properties · Touch · Touch Perception
[Abstract]

3 The effect of saliva composition on texture perception of semi-solids
article 2007    
Author: Engelen, L. · Keybus, P.A.M. van den · Wijk, R.A. de · Veerman, E.C.I. · Amerongen, A.V.N. · Bosman, F. · Prinz, J.F. · Bilt, A. van der
Keywords: Biomedical Research · α-Amylase · Buffer capacity · Human · Mucin · Protein · Saliva composition · Texture perception · amylase · buffer · citric acid · flavoring agent · mucin · saliva protein · sugar · adult · article · chemistry · condiment · female · food · human · male · mastication · mouth · odor · pattern recognition · physiology · saliva · secretion · stimulation · taste · Adult · alpha-Amylase · Buffers · Candy · Citric Acid · Condiments · Female · Flavoring Agents · Food · Humans · Male · Mastication · Mouth · Mucins · Odors · Physical Stimulation · Saliva · Salivary Proteins · Secretory Rate · Stereognosis · Taste
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 3 of 3 found. | Sort by date