title: Comment on "An alternative theory to explain the effects of coalescing oil drops on mouthfeel" by B. Le Reverend and J. Engmann, Soft Matter, 2015, 11, 7077.
abstract: In a recent paper by B. Le Reverend and J. Engmann, they used a model to explain the change in the perceived viscosity by phase separation. We improved this model by adding the drop in viscosity in the aqueous phase to it and we show how this will significantly change the conclusion in the original paper. The increase in viscosity due to phase separation is highly unlikely to happen because the drop in viscosity due to loss of oil is faster at a high oil concentration.
authors.affiliation: Department of Food Sciences, Rutgers, the State University of New Jersey, USA. qyxia@scarletmail.rutgers.edu.
authors.forename: Qiuyang
authors.initials: Q
authors.lastname: Xia