@inbook{cda82a214b26477c9ccc9d29d8d1f018,
title = "Differential retention of emulsion components in the mouth after swallowing",
abstract = "ATR FT-IR spectroscopy was used to investigate the coating that stays behind in the mouth after swallowing mayonnaise samples. Typically, the oil content was found to decrease to an average of 26\% (range: 12-40\%) of the t=0 value after 2 min, to",
keywords = "custard desserts, commercial mayonnaises, perception, texture, attributes",
author = "\{de Jongh\}, H.H.J. and A.M. Janssen and H. Weenen",
year = "2006",
doi = "10.1021/bk-2005-0920.ch007",
language = "English",
isbn = "9780841238961",
series = "ACS Symposium Series",
publisher = "American Chemical Society",
number = "920",
pages = "87--94",
editor = "H. Weenen and F. Shahidi",
booktitle = "Food lipids : chemistry, flavor and texture",
}