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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Relating rheology and tribology of commercial dairy colloids to sensory perception

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Corresponding authors
a
Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, UK
E-mail: A.Sarkar@leeds.ac.uk
b
School of Mechanical Engineering, University of Leeds, UK
Food Funct., 2017,8, 563-573

DOI: 10.1039/C6FO01010E
Received 07 Jul 2016, Accepted 17 Sep 2016
First published online 20 Sep 2016

This article is part of themed collection: Structure & Sensory
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