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Designing food structures to enhance sensory responses
A.C. Mosca
Sensory Science and Eating Behaviour
VLAG
Research output
:
Thesis
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internal PhD, WU
Overview
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Dive into the research topics of 'Designing food structures to enhance sensory responses'. Together they form a unique fingerprint.
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Food Science
Food Structure
100%
Sucrose
100%
Sensation of Taste
100%
Sensory Attributes
42%
Table Salt
28%
Sweetness
28%
Food Matrix
14%
Agar
14%
Low Fat Food
14%
Food Ingredient
14%
Mouthfeel
14%
Quantitative Descriptive Analysis
14%
Sensorial Quality
14%
Gelatin Gel
14%
Low Salt
14%
Spreadable
14%
Semi-solid Food
14%
Taste Quality
14%
Low Sugar
14%