Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing

Food Research International

Volumn 54, Issue 1, 2013, Pages 544-551

  Boehm, Michael W ^a   Baier, Stefan K ^b   Stokes, Jason R ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b PEPSICO INC   (United States)

Author keywords

Brittle snack food; In vitro oral processing; Oil; Rheology structure relationships; Starch

Indexed keywords

HIERARCHICAL STRUCTURES; OIL; ORAL PROCESSING; ORGANOLEPTIC PROPERTIES; PHYSIOLOGICAL BUFFERS; RHEOLOGICAL PROPERTY; RHEOLOGY-STRUCTURE RELATIONSHIPS; SNACK FOOD;

ELASTICITY; GRINDING (COMMINUTION); PHYSIOLOGY; STARCH;

OILS AND FATS;

EID: 84882806094     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.052     Document Type: Article

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