Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
© 2015 Institute of Food Technologists®. Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, N...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Wiley-Blackwell
2015
|
| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929240789&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39231 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |