Oil droplet release from emulsion-filled gels in relation to sensory perception

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 977-985

  Sala, Guido ^a,b   van de Velde, Fred ^a,c   Cohen Stuart, Martien A ^b   van Aken, George A ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Carrageenan; Emulsion; Gelatin; Mouthfeel; Oil droplet release; Polymer gels; Protein gels; WPI

Indexed keywords

DROPS; EMULSIFICATION; MELTING; SENSORY PERCEPTION; SHEARING; TEMPERATURE;

CARRAGEENANS; GELATIN; MATRIX; MOUTHFEEL; OIL DROPLET RELEASE; OIL DROPLETS; ORAL PROCESSING; POLYMER GELS; PROTEIN GEL; WPI;

GELS;

EID: 33947235193     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.08.009     Document Type: Article

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