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 proceedingChapter

    15 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

    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). Oxford: Woodhead Publishing. https://doi.org/10.1533/9781845696603.3.481