The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 33-43

  Çakir, Esra ^a   Daubert, Christopher R ^a   Drake, Mary Anne ^a   Vinyard, Christopher J ^b   Essick, Gregory ^c   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTHEAST OHIO MEDICAL UNIVERSITY   (United States)

^c UNIVERSITY OF NORTH CAROLINA   (United States)

Author keywords

Fracture mechanism; Microstructure; Mixed gels; Sensory perception; Texture

Indexed keywords

DUCTILE FRACTURE; ELASTIC MODULI; FRACTURE MECHANICS; GELS; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; SENSORY ANALYSIS; SENSORY PERCEPTION;

CARRAGEENANS; COMBINED MECHANISMS; DIFFERENT STRUCTURE; FRACTURE MECHANISMS; FRACTURE PROPERTY; MICRO-PHASE SEPARATION; MIXED GEL; ORAL PROCESSING; TEXTURAL CHARACTERISTIC; WHEY PROTEINS;

FRACTURE TOUGHNESS;

AVES;

EID: 79961169494     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.011     Document Type: Article

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