Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception

Stribit¸caia, E, Krop, EM, Lewin, R et al. (2 more authors) (2020) Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception. Food Hydrocolloids, 104. 105692. p. 105692. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: Soft beads; Particle size; Friction coefficient; Viscosity; Sensory discrimination; Oral tribology
Dates:
  • Published: July 2020
  • Accepted: 20 January 2020
  • Published (online): 23 January 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
EU - European Union757993
Depositing User: Symplectic Publications
Date Deposited: 28 Jan 2020 09:52
Last Modified: 16 Mar 2020 12:21
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2020.105692
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