Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

By G. A. Aken, M. Vingerhoeds, R. Wijk. 2011

138 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/84866c5b5d18330db309a73a4268d6db5a54c69d