The dynamics of starch hydrolysis and thickness perception during oral processing
Madhu Sharma, Joana Pico, Mario M. Martínez, Lisa M. Duizer
Topics & Concepts
StarchSalivaMaltoseChemistryFood scienceAmylaseHydrolysisRheologyViscoelasticityDilutionViscosityApparent viscosityModified starchChromatographyMaterials scienceBiochemistryComposite materialSucroseThermodynamicsEnzymePhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications