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.2013.09.005MaRDI QIDQ2632370zbMATH OpenOpenAlexWikidataFDO

Authors 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

mass transferphysiologydynamic modelaroma compoundsfood oral processing

Mathematics Subject Classification ID

Physiology (general) (92C30)

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(2)

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