Factors affecting the perception of creaminess of oil-in-water emulsions

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 521-526

  Akhtar, Mahmood ^a   Stenzel, Juliane ^a   Murray, Brent S ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Butter fat content; Creaminess; Droplet size distribution; Oil in water emulsions; Pectin; Shear thinning; Xanthan

Indexed keywords

OIL; PECTIN; SODIUM; WATER; XANTHAN;

BUTTER; CONFERENCE PAPER; CREAM; EMULSION; FAT CONTENT; FLOW KINETICS; FOOD COATING; FOOD QUALITY; HYDROCOLLOID; MOLECULAR STABILITY; PARTICLE SIZE; PERCEPTION; SHEAR RATE; TASTE; TASTE PREFERENCE; THICKNESS; VISCOSITY;

EID: 12344317875     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.017     Document Type: Conference Paper

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