Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 370614
Title Food colloids under oral conditions
Author(s) Aken, G.A. van; Vingerhoeds, M.H.; Hoog, E.H.A. de
Source Current Opinion in Colloid and Interface Science 12 (2007)39572. - ISSN 1359-0294 - p. 251 - 262.
Department(s) Physical Chemistry and Colloid Science
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) transmission electron-microscopy - human saliva proteome - proline-rich protein - flavor release - rheological properties - emulsion flocculation - tannin interactions - texture-perception - sensory perception - alpha-amylase
Abstract Recent studies have made clear that structural and rheological changes of soft foods when they are processed in the mouth play a crucial role in sensory perception. This applies to soft solid products (fracturing behaviour and exudation of fluid) as well as more liquid food systems (breakdown of starch by salivary amylase, saliva-induced droplet aggregation, deposition and retention of food material on the tongue surface).
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