Food colloids under oral conditions

G.A. van Aken, M.H. Vingerhoeds, E.H.A. de Hoog

    Research output: Contribution to journalArticleAcademicpeer-review

    110 Citations (Scopus)


    Recent studies have made clear that structural and rheological changes of soft foods when they are processed in the mouth play a crucial role in sensory perception. This applies to soft solid products (fracturing behaviour and exudation of fluid) as well as more liquid food systems (breakdown of starch by salivary amylase, saliva-induced droplet aggregation, deposition and retention of food material on the tongue surface).
    Original languageEnglish
    Pages (from-to)251-262
    JournalCurrent Opinion in Colloid and Interface Science
    Issue number39572
    Publication statusPublished - 2007


    • transmission electron-microscopy
    • human saliva proteome
    • proline-rich protein
    • flavor release
    • rheological properties
    • emulsion flocculation
    • tannin interactions
    • texture-perception
    • sensory perception
    • alpha-amylase


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