Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 334-348

  Stieger, Markus ^a,b   Van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Food oral processing; Fracture behaviour; Jaw movement; Microstructure; Mixed biopolymer gels; Sensory perception; Soft and semi solid foods; Taste enhancement; Texture; Tongue movement

Indexed keywords

BIOPOLYMER GELS; FRACTURE BEHAVIOUR; JAW MOVEMENTS; ORAL PROCESSING; SEMI-SOLIDS; TONGUE MOVEMENT;

EMULSIFICATION; GELS; MICROSTRUCTURE; SENSORY PERCEPTION; TEXTURES;

PROCESSED FOODS;

BIOPOLYMER; POLYSACCHARIDE; PROTEIN; SODIUM CHLORIDE; SUGAR;

EMULSION; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; FOOD TEXTURE; GEL; MOLECULAR INTERACTION; PARTICLE SIZE; PERCEPTION; PHASE SEPARATION; REVIEW; SENSORY ANALYSIS; SENSORY EVALUATION; STRUCTURE ANALYSIS; SWALLOWING; TASTE;

EID: 84878566223     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.04.007     Document Type: Review

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