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.

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Record number 489835
Title Properties of Oil/Water Emulsions Affecting the Deposition, Clearance and After-Feel Sensory Perception of Oral Coatings
Author(s) Camacho, S.; Hollander, E.L. de; Velde, E. van de; Stieger, M.A.
Source Journal of Agricultural and Food Chemistry 63 (2015)8. - ISSN 0021-8561 - p. 2145 - 2153.
DOI https://doi.org/10.1021/jf505653t
Department(s) VLAG
Sensory Science and Eating Behaviour
Global Nutrition
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) in-water emulsions - flavor perception - sodium caseinate - oil content - viscosity - flocculation - saliva - tongue - retention - behavior
Abstract The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, and (iii) viscosity of o/w emulsions on the deposition and clearance of oral oil coatings and after-feel perception. Oil fraction (moil/cm2tongue) and after-feel perception differed considerably between emulsions which do not flocculate under in mouth conditions (Na-caseinate) and emulsions which flocculate under in mouth conditions (lysozyme). The irreversible flocculation of lysozyme stabilized emulsions caused slower oil clearance from the tongue surface compared to emulsions stabilized with Na-caseinate. Protein content had a negative relation with oil fraction for lysozyme stabilized emulsions and no relation for Na-caseinate stabilized emulsions immediately after expectoration. Viscosity differences did not affect oil fraction, although the presence of thickener decreased deposition of oil on tongue. We conclude that after-feel perception of o/w emulsions is complex and depends on the deposited oil fraction, the behavior of proteins in mouth, and thickeners.
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