Oral texture perception in relation to rheology for mayonnaise

Research output: Chapter in Book/Report/Conference proceedingConference paper

Abstract

Sensory attributes of commercial mayonnaises have been correlated to rheological curves to obtain those measuring conditions that reflect the oral perception of specific (texture) attributes. Correlations are found mainly with data from flow curve measurements and from dynamic stress measurements outside the linear visco-elastic region
Original languageEnglish
Title of host publicationProceedings of the 1st international workshop on materials and sensations, Pau 1-10-2004
Place of PublicationPau
Pages51-57
Publication statusPublished - 2004
EventInternational workshop on materials and sensations -
Duration: 1 Oct 2004 → …

Workshop

WorkshopInternational workshop on materials and sensations
Period1/10/04 → …

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