Searched for: mods_originInfo_dateIssued_s:"2007"
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de Jongh, H.H.J. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)
By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations...
article 2007
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Janssen, E.G.O.N. (author)
article 2007
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Prinz, J.F. (author), Janssen, A.M. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perceived as "melting" by sensory panellists. In a previous study where subjects were trained to use a...
article 2007
document
Nardes, A.M. (author), Kemerink, M. (author), Janssen, R.A.J. (author), Bastiaansen, J.J.A.M. (author), Kiggen, N.M.M. (author), Langeveld, B.M.W. (author), van Breemen, A.J.J.M. (author), de Kok, M.M. (author), TNO Industrie en Techniek (author)
The anisotropic conductivity of spin-coated poly(3,4- ethylenedioxythiophene):poly(styrenesulfonate) (PEDOT:PSS) thin films by temperature-dependent conductivity measurements, has been analyzed. A detailed 3D morphological model was derived from topographic scanning tunneling microscopy (STM) and cross-sectional atomic force microscopy (AFM)...
article 2007
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Janssen, E.G.O.N. (author)
article 2007
document
Janssen, E.G.O.N. (author)
article 2007
document
Janssen, E.G.O.N. (author)
article 2007
document
Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological...
article 2007
Searched for: mods_originInfo_dateIssued_s:"2007"
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