Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour
He, Qi (2014) Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour. PhD thesis, University of Nottingham.
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 the mixture of foods and saliva that is perceived. However, the role of saliva in sensory perception is not fully elucidated. This research also features a preliminary study on both flow and lubrication properties of saliva in presence of the 5 basic tastants and also how lubrication properties of hydrocolloids are changed when mixing with saliva.
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