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Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli

Sara Camacho1,2, Arianne van Eck2, Fred van de Velde1,3

  • 1TI Food and Nutrition , P.O. Box 557, 6700 AN Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|August 25, 2015
PubMed

Keywords:
emulsionformationin vivo fluorescenceoral coatingsperceptualsweetnesstaste perceptionemulsion processingoral physiologyfood sensory science

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