The Included Water Phase as Determinant for Perception of Gelled Food Structures

Food Biophysics

Volumn 6, Issue 2, 2011, Pages 303-312

  de Jongh, Harmen H J ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Food microstructure; Gelled products; Sensory mouthfeel; Serum release; Taste; Water phase

Indexed keywords

FOOD MICROSTRUCTURE; GELLED PRODUCTS; MOUTHFEEL; SERUM RELEASE; TASTE; WATER PHASE;

BODY FLUIDS; FRACTURE; GELATION; GELS; MICROSTRUCTURE; SENSORY PERCEPTION; STIFFNESS MATRIX;

WATER CONTENT;

EID: 79955466801     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9207-2     Document Type: Article

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