Structure-function relationships of foods as complex adaptive systems : the complexity of steering sensory perception
Year: 2024
Type: dissertation
Abstract: With references, and with summary in English and Dutch Cover design CSLM image of custard dessert (fat globules are red, starch is green) illustrating the "fat surfacing effect".In the original product structure, the fat globules have a homogeneous distribution over the bulk, but after oral processing the fat globules are redistributed and accumulated in a layer at the outer surface of the product (Weenen et al., 2003;Paques et al., 2003a).
Author: Paques, Marcel
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7006050386