Measuring and predicting the spreading of dairy products in the mouth: Sensory, instrumental and modelling approaches

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 681-688

  Mossaz, Stéphane ^a   Jay, Pascal ^a   Magnin, Albert ^a   Panouillé, Maud ^b   Saint Eve, Anne ^b   Déléris, Isabelle ^b   Juteau, Alexandre ^b   Souchon, Isabelle ^b  

^a Univ Joseph Fourier Grenoble 1   (France)

^b Université Paris Saclay   (France)

Author keywords

Dairy gels; Modelling; Mouth; Perception; Spreading; Squeeze flow

Indexed keywords

FOOD PRODUCTS; FORECASTING; RHEOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; YIELD STRESS;

DAIRY GEL; INSTRUMENTAL APPROACH; MODELING; MODELING APPROACH; MOUTH; SEMI-SOLIDS; SENSORY STIMULUS; SPREADING; SQUEEZE FLOW; YIELD STRESS FLUIDS;

GELS;

EID: 77955091404     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.006     Document Type: Article

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