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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Large molecule—for example, a protein or a carbohydrate. Most biological macromolecules are polymers. Macromolecular assemblies consist of large molecules that are either closely or loosely bound to one another, for example, in the form of lipid membranes.

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