Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour
This thesis seeks for a better understanding of the sensory properties of hydrocolloid thickened foods during oral processing through studying both flow and lubrication behaviours. In addition, during oral processing, saliva plays an important part through mixing with samples, and it is therefore th...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2014
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| Online Access: | https://eprints.nottingham.ac.uk/14203/ |