Food colloids under oral conditions

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

doi:10.1016/j.cocis.2007.07.011

Food colloids under oral conditions

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

Research output: Contribution to journal › Article › Academic › peer-review

112 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	251-262
Journal	Current Opinion in Colloid and Interface Science
Volume	12
Issue number	39572
DOIs	https://doi.org/10.1016/j.cocis.2007.07.011
Publication status	Published - 2007

Keywords

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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10.1016/j.cocis.2007.07.011

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title = "Food colloids under oral conditions",

abstract = "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).",

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

author = "{van Aken}, G.A. and M.H. Vingerhoeds and {de Hoog}, E.H.A.",

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T1 - Food colloids under oral conditions

AU - van Aken, G.A.

AU - Vingerhoeds, M.H.

AU - de Hoog, E.H.A.

N1 - 000250804000012

PY - 2007

Y1 - 2007

N2 - 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).

AB - 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).

KW - transmission electron-microscopy

KW - human saliva proteome

KW - proline-rich protein

KW - flavor release

KW - rheological properties

KW - emulsion flocculation

KW - tannin interactions

KW - texture-perception

KW - sensory perception

KW - alpha-amylase

U2 - 10.1016/j.cocis.2007.07.011

DO - 10.1016/j.cocis.2007.07.011

M3 - Article

SN - 1359-0294

VL - 12

SP - 251

EP - 262

JO - Current Opinion in Colloid and Interface Science

JF - Current Opinion in Colloid and Interface Science

IS - 39572

ER -

Food colloids under oral conditions

Abstract

Keywords

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