Info PhD fellow Fat functionality in foods Job description Project description:
Fat functionality in foods The objective of the PhD project is to understand the
functionality of fat and fat replacers in foods and beverages. The influence of
fat droplet properties on the sensory perception of liquid emulsions is
investigated. The effect of the interactions between oil droplets and thickening
agents on the formation of oral coatings and the subsequent influence on sensory
perception is studied.
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