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

doi:10.1533/9781845696603.3.481

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 proceeding › Chapter › Academic › peer-review

Original language	English
Title of host publication	Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption
Editors	D.J. McClements, E.A. Decker
Place of Publication	Oxford
Publisher	Woodhead Publishing
Chapter	19
Pages	481-501
ISBN (Print)	9781845694326
DOIs	https://doi.org/10.1533/9781845696603.3.481
Publication status	Published - 2009

Publication series

Name	Woodhead publishing in food science and technology
Publisher	Woodhead Publishing
Number	44

Access to Document

10.1533/9781845696603.3.481

Cite this

van Aken, G. A., Vingerhoeds, M. H., & de Hoog, E. H. A. (2009). Oral processing and perception of food emulsions : the relevance for fat reduction in food. In D. J. McClements, & E. A. Decker (Eds.), Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption (pp. 481-501). (Woodhead publishing in food science and technology; No. 44). Woodhead Publishing. https://doi.org/10.1533/9781845696603.3.481

van Aken, G.A. ; Vingerhoeds, M.H. ; de Hoog, E.H.A. / Oral processing and perception of food emulsions : the relevance for fat reduction in food. Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption. editor / D.J. McClements ; E.A. Decker. Oxford : Woodhead Publishing, 2009. pp. 481-501 (Woodhead publishing in food science and technology; 44).

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title = "Oral processing and perception of food emulsions : the relevance for fat reduction in food",

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

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van Aken, GA, Vingerhoeds, MH & de Hoog, EHA 2009, Oral processing and perception of food emulsions : the relevance for fat reduction in food. in DJ McClements & EA Decker (eds), Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption. Woodhead publishing in food science and technology, no. 44, Woodhead Publishing, Oxford, pp. 481-501. https://doi.org/10.1533/9781845696603.3.481

Oral processing and perception of food emulsions : the relevance for fat reduction in food. / van Aken, G.A.; Vingerhoeds, M.H.; de Hoog, E.H.A.

Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption. ed. / D.J. McClements; E.A. Decker. Oxford : Woodhead Publishing, 2009. p. 481-501 (Woodhead publishing in food science and technology; No. 44).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

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AU - de Hoog, E.H.A.

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Y1 - 2009

U2 - 10.1533/9781845696603.3.481

DO - 10.1533/9781845696603.3.481

M3 - Chapter

SN - 9781845694326

T3 - Woodhead publishing in food science and technology

SP - 481

EP - 501

BT - Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption

A2 - McClements, D.J.

A2 - Decker, E.A.

PB - Woodhead Publishing

CY - Oxford

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van Aken GA, Vingerhoeds MH, de Hoog EHA. Oral processing and perception of food emulsions : the relevance for fat reduction in food. In McClements DJ, Decker EA, editors, Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption. Oxford: Woodhead Publishing. 2009. p. 481-501. (Woodhead publishing in food science and technology; 44). doi: 10.1533/9781845696603.3.481