Impact of formulation and saliva on acid milk gel friction behavior

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Joyner, Helen S ^a   Pernell, Chris W ^b   Daubert, Christopher R ^b  

^a UNIVERSITY OF IDAHO   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Ingredients; Rheology; Sensory analysis; Tribology

Indexed keywords

ZEA MAYS;

GEL; GELATIN; MILK PROTEIN; STARCH; WHEY PROTEIN;

ANIMAL; CHEMISTRY; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; FRICTION; GEL; HUMAN; MAIZE; MASTICATION; MILK; SALIVA; VISCOSITY;

ANIMALS; FOOD ANALYSIS; FOOD TECHNOLOGY; FRICTION; GELATIN; GELS; HUMANS; MASTICATION; MILK; MILK PROTEINS; RHEOLOGY; SALIVA; STARCH; VISCOSITY; ZEA MAYS;

EID: 84899919374     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12439     Document Type: Article

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