Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Krzeminski, Alina ^a   Tomaschunas, Maja ^b   Köhn, Ehrhard ^b   Busch Stockfisch, Mechthild ^b   Weiss, Jochen ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Creaminess; Graininess; Viscosity; Whey protein; Yogurt texture

Indexed keywords

CASEIN; MILK PROTEIN; WHEY PROTEIN; YOGHURT;

ADULT; ARTICLE; CHEMISTRY; FEMALE; FLOW KINETICS; FOOD HANDLING; HUMAN; MALE; MULTIVARIATE ANALYSIS; PARTICLE SIZE; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; TASTE; VISCOSITY;

ADULT; CASEINS; FEMALE; FOOD HANDLING; HUMANS; MALE; MILK PROTEINS; MULTIVARIATE ANALYSIS; PARTICLE SIZE; PRINCIPAL COMPONENT ANALYSIS; RHEOLOGY; TASTE; TASTE PERCEPTION; VISCOSITY; YOGURT; YOUNG ADULT;

EID: 84873427313     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12013     Document Type: Article

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