Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 716-723

  Panouillé, Maud ^a   Saint Eve, Anne ^a   de Loubens, Clément ^b   Déléris, Isabelle ^b   Souchon, Isabelle ^b  

^a AGROPARISTECH   (France)

^b Université Paris Saclay   (France)

Author keywords

Dairy product; Fat; Perception; Salt; Structure; Texture

Indexed keywords

DAIRY PRODUCTS; FOOD SUPPLY; PROTEINS;

COMPOSITION STRUCTURE; DRY MATTER CONTENT; GEL STRUCTURES; HIGH DRY MATTER; INSTRUMENTAL METHODS; MATRIX; NETWORK FORMATION; PROTEIN NETWORK; SALT MOBILITY; STRUCTURE/TEXTURE;

SENSORY PERCEPTION;

EID: 79851512753     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.021     Document Type: Article

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