Matrix properties affect the sensory perception of emulsion-filled gels

Food Hydrocolloids

Volumn 22, Issue 3, 2008, Pages 353-363

  Sala, Guido ^a,b   de Wijk, René A ^a,b   van de Velde, Fred ^a,c   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; Polymer gels; Protein gels; Texture; WPI

Indexed keywords

DROPS; EMULSIFICATION; GELS; PROTEINS; SENSORY ANALYSIS; SENSORY PERCEPTION;

CARRAGEENANS; EMULSION CONCENTRATIONS; EMULSION DROPLETS; GELATIN; GELATIN GELS; MATRIX; MOUTHFEEL; POLYMER GELS; PROTEIN GEL; WHEY PROTEIN ISOLATE;

EMULSIONS;

EID: 34848865020     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.12.009     Document Type: Article

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