Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 448-455

  Mosca, Ana Carolina ^a,b   Rocha, João Almeida ^a,c   Sala, Guido ^a,b   van de Velde, Fred ^a,d   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Creaminess enhancement; Fat reduction; Fat spatial distribution; Layered gels; Mouthfeel

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; GELATION; GELS; MELTING; OILS AND FATS; SENSORY PERCEPTION;

CREAMINESS ENHANCEMENT; EMULSION DROPLETS; FAT CONTENTS; FAT LAYER; FAT REDUCTION; FAT SPATIAL DISTRIBUTION; INHOMOGENEOUS DISTRIBUTION; LAYERED GEL; MOUTHFEEL; SENSORY ATTRIBUTES;

SPATIAL DISTRIBUTION;

EID: 82655186631     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.002     Document Type: Article

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