Speaker
Thomas Geue
(Paul Scherrer Institut)
Description
The overall focus of this study is to utilize food structuring and breakdown pathways to reduce obesity. Fat based emulsions are considered to be a suitable model system not only due to the high acceptance by consumers. Moreover, the textural mouth feeling of fat activates neuronal responses, which implement a short-term control of appetite and eating.
Primary author
Thomas Geue
(Paul Scherrer Institut)
Co-authors
Erich Windhab
(ETHZ)
Nathalie Scheuble
(ETHZ)
Peter Fischer
(ETHZ)
