Sensorial analysis of polysaccharide-gelled protein particle dispersions in relation to lubrication and viscosity properties

Food Research International

Volumn 56, Issue , 2014, Pages 199-210

  Chojnicka Paszun, A ^a   Doussinault, S ^a   De Jongh, H H J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Lubrication; Neoprene; Polysaccharides; Protein particles; Sensory; Surface roughness

Indexed keywords

EXPERIMENTAL SURVEY; FRICTION COEFFICIENTS; NEGATIVE CORRELATION; NEOPRENE; PROTEIN PARTICLES; SENSORY; TRIBOLOGICAL PROPERTIES; VISCOSITY PROPERTIES;

LUBRICATION; POLYSACCHARIDES; PROTEINS; SENSORY PERCEPTION; SURFACE ROUGHNESS; TRIBOLOGY; VISCOSITY;

DISPERSIONS;

EID: 84892465209     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.035     Document Type: Article

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