Exploring mouthfeel in model wines: Sensory-to-instrumental approaches

Laguna, L, Sarkar, A orcid.org/0000-0003-1742-2122, Bryant, MG orcid.org/0000-0003-4442-5169 et al. (3 more authors) (2017) Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food Research International, 102. pp. 478-486. ISSN 0963-9969



Copyright, Publisher and Additional Information: © 2017, Elsevier Ltd. This is an author produced version of a paper published in Food Research International. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Wine mouthfeel; Trained sensory panel; Particle size; Viscosity; Astringency; Tribology
  • Accepted: 8 September 2017
  • Published (online): 8 September 2017
  • Published: December 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Functional Surfaces (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Sep 2017 09:46
Last Modified: 08 Sep 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodres.2017.09.009