Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour

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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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Bibliographic Details
Main Author:	He, Qi
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2014
Subjects:	hydrocolloids hydrocolloid thickened foods taste perception viscosity
Online Access:	https://eprints.nottingham.ac.uk/14203/

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