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Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

机译：O / W乳液中油滴的聚类增强了对有关的含油感官属性的感知

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P.L. Fuhrmann; L.C.M. Kalisvaart; G. Sala; E. Scholten; M. Stieger;
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1. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes [J] . Fuhrmann P. L., Kalisvaart L. C. M., Sala G., Food Hydrocolloids . 2019,第Deca期

机译：o / w乳剂中油滴的聚集增强了与油有关的感官属性的感知
2. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes [J] . Fuhrmann P. L., Kalisvaart L. C. M., Sala G., Food Hydrocolloids . 2019,第DECa期

机译：o / w乳剂中油滴的聚集增强了与油有关的感官属性的感知
3. Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/ w emulsions and emulsion-filled gels [J] . Fuhrmann Philipp L., Sala Guido, Scholten Elke, Food Hydrocolloids . 2020,第Auga期

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4. Emulsion solidification: influence of the droplet size of the water-in-oil emulsion on the generated particle size [C] . J. Iqbal, S. Petersen, J. Ulrich International Workshop on Industrial Crystallization . 2010

机译：乳液凝固：水包油乳液的液滴尺寸对产生的粒径
5. Effects of soy lecithin on meat emulsion stability, moisture retention, sensory attributes, shelf life and optical properties. [D] . Cox, Ryan. 2008

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6. Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes [O] . Imène Felfoul, Salwa Bornaz, Aroua Baccouche, 2015

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7. Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour [O] . Aaron M. Lett, Martin R. Yeomans, Ian T. Norton, 2016

机译：通过微观结构，油滴尺寸和味道增强水包油乳液系统的预期食物摄入行为，孢子菌和感觉特征

Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

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