Oral processing and perception of food emulsions : the relevance for fat reduction in food

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

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    21 Citations (Scopus)
    Original languageEnglish
    Title of host publicationDesigning functional foods : measuring and controlling food structure breakdown and nutrient absorption
    EditorsD.J. McClements, E.A. Decker
    Place of PublicationOxford
    PublisherWoodhead Publishing
    Chapter19
    Pages481-501
    ISBN (Print)9781845694326
    DOIs
    Publication statusPublished - 2009

    Publication series

    NameWoodhead publishing in food science and technology
    PublisherWoodhead Publishing
    Number44

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