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Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?
P.L. Fuhrmann (Contributor)
Sala, G.
(Contributor)
Stieger, M. A.
(Contributor)
Scholten, E.
(Speaker)
Physics and Physical Chemistry of Foods
VLAG
Food Technology
Sensory Science and Eating Behaviour
Food Quality and Design
Activity
:
Talk/presentation/lecture
›
Oral presentation
›
Other
Period
9 Jul 2019
Event title
8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Event type
Conference/symposium
Location
Porto, Portugal
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Degree of Recognition
International
Keywords
Emulsions
Tribology
Perception
Sensory
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