Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocolloids, 61. pp. 286-299. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2016 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Gel inhomogeneity; Particles; Mixed gels; Oral residence time; Swallowing; Structure
Dates:
  • Published: December 2016
  • Accepted: 14 May 2016
  • Published (online): 18 May 2016
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)
Funding Information:
FunderGrant number
EU - European Union311754
Depositing User: Symplectic Publications
Date Deposited: 20 May 2016 11:28
Last Modified: 03 Nov 2017 03:19
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.05.014
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.05.014

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