Colloidal aspects of texture perception

T. van Vliet

Research output: Contribution to journalArticleProfessional

1 Citation (Scopus)

Abstract

The perception of complex textures in food is strongly related to the way food is processed during eating, and is modulated by other basic characteristics, such as taste and aroma. An understanding at the colloidal level of the basic processes in the mouth is essential in order to link the composition and structure of food products to more complicated texture attributes.
Original languageEnglish
Pages (from-to)38-42
JournalFood Engineering & Ingredients
Volumesp. iss.
Issue numberoktober 2010
Publication statusPublished - 2010

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    van Vliet, T. (2010). Colloidal aspects of texture perception. Food Engineering & Ingredients, sp. iss.(oktober 2010), 38-42.