Food colloids under oral conditions

Food colloids under oral conditions

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 sta...

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Veröffentlicht in:Current opinion in colloid & interface science 2007-10, Vol.12 (4), p.251-262
Hauptverfasser: van Aken, George A., Vingerhoeds, Monique H., de Hoog, Els H.A.
Format: Artikel
Sprache:eng
Schlagworte:
Chemistry
Colloidal state and disperse state
Emulsions. Microemulsions. Foams
Exact sciences and technology
Food emulsion
Food texture
General and physical chemistry
Oral processing
Perception
Saliva
Sensory
Surface physical chemistry
Tribology
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Beschreibung
Zusammenfassung: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).
ISSN:1359-0294
1879-0399
DOI:10.1016/j.cocis.2007.07.011