Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

E. Silletti, M.H. Vingerhoeds, G.A. van Aken, W. Norde

    Research output: Contribution to journalArticleAcademicpeer-review

    34 Citations (Scopus)

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