The breakdown properties of heat-set whey protein emulsion gels in the human mouth

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 215-224

  Guo, Qing ^a   Ye, Aiqian ^a   Lad, Mita ^a   Dalgleish, Douglas ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Breakdown properties; Correlation; Emulsion gel; Mastication; Mechanical properties

Indexed keywords

COMPRESSION TESTING; DROPS; EMULSIFICATION; HARDNESS; MASTICATION; PROTEINS; SODIUM CHLORIDE;

BREAKDOWN PROPERTY; CHEWING CYCLES; CORRELATION; EMULSION GEL; HIGH HARDNESS; HUMAN MOUTH; OIL DROPLETS; PROTEIN EMULSION; SOFT GELS; WHEY PROTEINS;

GELS;

EID: 84877102504     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.008     Document Type: Article

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