Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees

Food Funct., 2020, Advance ArticleDOI: 10.1039/D0FO01109F, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Annelies E. Blok, Dieuwerke P. Bolhuis, Markus StiegerThis study assessed contributions of viscosity and friction properties to creaminess, thickness and slipperiness perception; and compared oral and haptic thickness and slipperiness perception of iced coffees.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry

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