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dc.contributor.authorHuber, Petra-
dc.contributor.authorBongartz, Annette-
dc.contributor.authorCezanne, Marie-Louise-
dc.contributor.authorChatelain, Karin-
dc.contributor.authorFeusi, Yves-
dc.date.accessioned2020-04-16T07:55:27Z-
dc.date.available2020-04-16T07:55:27Z-
dc.date.issued2018-09-18-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/19912-
dc.description.abstractSensory benefits are known to materially affect consumers’ choice of cosmetics. Formulations of natural cosmetics may need to be optimized or modified if they are prone to initial sensorial issues or if the critical requirements of consumers are not adequately addressed. Any such reformulation may affect both the physical stability of the formulation and the sensorial profile. The sensorial properties can be significantly influenced by the addition of sensory modifiers, the selection of emollients or rheological additives, and structure-providing raw materials. In the case of biopolymers, the recently developed gel formers must be combined and selected in such a way that they are similar to the texture-providing properties of the synthetic agents. However, there is a large range of potential additives and hence product developers are keen to receive rapid, preferably real-time, time-saving and reproducible feedback on new formulations.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectSensory analysisde_CH
dc.subjectRheologyde_CH
dc.subjectFrictiometryde_CH
dc.subjectPredictive modellingde_CH
dc.subjectSensorial modifierde_CH
dc.subjectFormulationde_CH
dc.subject.ddc660: Technische Chemiede_CH
dc.titleEnhancing sensory driven formulation design through sensory and instrumental modellingde_CH
dc.typeKonferenz: Posterde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.details30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Huber, P., Bongartz, A., Cezanne, M.-L., Chatelain, K., & Feusi, Y. (2018, September 18). Enhancing sensory driven formulation design through sensory and instrumental modelling. 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.
Huber, P. et al. (2018) ‘Enhancing sensory driven formulation design through sensory and instrumental modelling’, in 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.
P. Huber, A. Bongartz, M.-L. Cezanne, K. Chatelain, and Y. Feusi, “Enhancing sensory driven formulation design through sensory and instrumental modelling,” in 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018, Sep. 2018.
HUBER, Petra, Annette BONGARTZ, Marie-Louise CEZANNE, Karin CHATELAIN und Yves FEUSI, 2018. Enhancing sensory driven formulation design through sensory and instrumental modelling. In: 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018. Conference poster. 18 September 2018
Huber, Petra, Annette Bongartz, Marie-Louise Cezanne, Karin Chatelain, and Yves Feusi. 2018. “Enhancing Sensory Driven Formulation Design through Sensory and Instrumental Modelling.” Conference poster. In 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.
Huber, Petra, et al. “Enhancing Sensory Driven Formulation Design through Sensory and Instrumental Modelling.” 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018, 2018.


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