Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour - Concepedia

Concepedia

Publication | Open Access

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

DOI Full Paper Access

38

Citations

40

References

2015

Year

Aaron M. Lett, Martin R. Yeomans, Ian T. Norton, J.E. Norton

Food Quality and Preference

Food ChemistryMicrostructural PropertiesFood ColloidOil-in-water Emulsion SystemsFood EngineeringOil Droplet SizeEmulsionHealth Sciences

References

	Year	Citations

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