Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

DOI10.1016/J.JTBI.2013.09.005zbMath1411.92058OpenAlexW2064213235WikidataQ33459244 ScholiaQ33459244MaRDI QIDQ2632370

Isabelle Déléris, Gilles Féron, Elisabeth Guichard, Marion Doyennette, Isabelle Souchon, Ioan Cristian Trelea

Publication date: 14 May 2019

Published in: Journal of Theoretical Biology (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.jtbi.2013.09.005

zbMATH Keywords

physiology mass transfer dynamic model aroma compounds food oral processing

Mathematics Subject Classification ID

Physiology (general) (92C30)

This page was built for publication: Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation