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Food & Function

Linking the chemistry and physics of food with health and nutrition


Relating rheology and tribology of commercial dairy colloids to sensory perception

Corresponding authors
Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, UK
E-mail: A.Sarkar@leeds.ac.uk
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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