Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing
(2019)
Journal Article
Boehm, M., Yakubov, G. E., Delwiche, J., Stokes, J. R., & Baier, S. K. (2019). Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing. Journal of Agricultural and Food Chemistry, 67(32), 8725-8734. https://doi.org/10.1021/acs.jafc.9b02121
Texture perception can be conceptualized as an emergent cognitive response to several of the physical and chemical properties of a food. Contemporary oral processing research is focused on revealing the relationships between the sensory perceptions a... Read More about Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing.