Perception of food emulsions can often not be directly related to the structure of the products before consumption. Taking into account the changing product structure upon oral processing might increase understanding of the relation between perception and product properties. This study aims to gain insight in the effect of saliva-induced flocculation on perception of emulsions at neutral pH. Whey protein (WPI)-stabilized emulsions flocculating in a reversible manner with saliva were compared with lysozyme-stabilized emulsions that irreversible flocculate with saliva. The main emulsion variables, besides the emulsifying protein, were oil content (2.5% oil vs 10% oil), and the effect of emulsion thickening with guar gum (at 10% oil). To relat...
In human, food oral processing plays a role in our perception of taste, aroma and texture. This stud...
The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this sho...
The sensory perception of o/w emulsions is determined by their structure and physicochemical propert...
Perception of food emulsions can often not be directly related to the structure of the products befo...
Keywords: Emulsion, flocculation, bridging, saliva, salivary protein, salivary peptides, lysozyme, ...
The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, ...
The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, ...
Oral coatings are residues of food and beverages that coat the oral mucosa after consumption. Severa...
In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and...
This work describes a study on the in-mouth textural perception of thickened liquid oil-in-water emu...
In this paper, we studied the effect of saliva on the rheological properties of beta-lactoglobulin- ...
In this paper, we studied the effect of saliva on the rheological properties of beta-lactoglobulin- ...
The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions...
Knowledge of the formation of oral coatings and their influence on subsequent taste perception is ne...
In human, food oral processing plays a role in our perception of taste, aroma and texture. This stud...
The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this sho...
The sensory perception of o/w emulsions is determined by their structure and physicochemical propert...
Perception of food emulsions can often not be directly related to the structure of the products befo...
Keywords: Emulsion, flocculation, bridging, saliva, salivary protein, salivary peptides, lysozyme, ...
The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, ...
The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, ...
Oral coatings are residues of food and beverages that coat the oral mucosa after consumption. Severa...
In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and...
This work describes a study on the in-mouth textural perception of thickened liquid oil-in-water emu...
In this paper, we studied the effect of saliva on the rheological properties of beta-lactoglobulin- ...
In this paper, we studied the effect of saliva on the rheological properties of beta-lactoglobulin- ...
The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions...
Knowledge of the formation of oral coatings and their influence on subsequent taste perception is ne...
In human, food oral processing plays a role in our perception of taste, aroma and texture. This stud...
The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this sho...
The sensory perception of o/w emulsions is determined by their structure and physicochemical propert...