Does anybody knows about scientific studies concerning the impact of different food lipids on the mouthfeel of liquids?

07 July 2014 1 9K Report

See above

Dear Stefan:

With regards to your question concerning sensory properties and preferences, the following research article might be of some interest.

http://deepblue.lib.umich.edu/bitstream/handle/2027.42/28148/0000600.pdf?sequence=1

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