Search Results - Dresselhuis, D.M.

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  1. 1
    The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

    The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat by Dresselhuis, D.M., de Hoog, E.H.A., Cohen Stuart, M.A., Vingerhoeds, M.H., van Aken, G.A.

    Published in Food hydrocolloids
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  2. 2
    Application of oral tissue in tribological measurements in an emulsion perception context

    Application of oral tissue in tribological measurements in an emulsion perception context by Dresselhuis, D.M., de Hoog, E.H.A., Cohen Stuart, M.A., van Aken, G.A.

    Published in Food hydrocolloids
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  3. 3
    Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

    Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics by De Hoog, Els H. A., Prinz, Jon F., Huntjens, Linda, Dresselhuis, Diane M., Van Aken, George A.

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  4. 4
    Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

    Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction by Dresselhuis, Diane M, Klok, H. Jan, Stuart, Martien A. Cohen, de Vries, Renko J, van Aken, George A, de Hoog, Els H. A

    Published in Food biophysics
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  5. 5
    Direct observation of adhesion and spreading of emulsion droplets at solid surfaces

    Direct observation of adhesion and spreading of emulsion droplets at solid surfaces by Dresselhuis, Diane M., van Aken, George A., de Hoog, Els H. A., Cohen Stuart, Martien A.

    Published in Soft matter
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  6. 6
    Fat retention at the tongue and the role of saliva: Adhesion and spreading of 'protein-poor' versus 'protein-rich' emulsion

    Fat retention at the tongue and the role of saliva: Adhesion and spreading of 'protein-poor' versus 'protein-rich' emulsion by Dresselhuis, D.M, Cohen Stuart, M.A, Aken, G.A., van, Schipper, R.G, Hoog, E.H.A., de

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