Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1404-1417

  van den Berg, L ^a,b   Carolas, A L ^a   van Vliet, T ^a,b   van der Linden, E ^b   van Boekel, M A J S ^b   van de Velde, F ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Breakdown; Crumbly; Energy; Mixed gels; Polysaccharides; Sensory; Serum; Whey proteins

Indexed keywords

BODY FLUIDS; ENERGY DISSIPATION; MICROSTRUCTURE; PROTEINS; SENSORY PERCEPTION; VISCOELASTICITY;

BREAKDOWN; CRUMBLY; ENERGY; MIXED GEL; RECOVERABLE ENERGY; SENSORY; SERUM; STORAGE CONTROL; STORED ENERGY; WHEY PROTEINS;

GELS;

EID: 44349119356     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.08.006     Document Type: Article

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