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Chapter 31

Tribology as a Tool to Study Emulsion Behaviour in the Mouth

Fat is both appreciated and disliked for its presence in food – appreciated for the unique sensation it gives to various food systems, but disliked for the relatively high amount of calories it provides to the body. Therefore, much interest exists in the development of low-fat products, which upon e...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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