Structure-function relationships in food emulsions: Improving food quality and sensory perception

Food Structure

Volumn 1, Issue 2, 2014, Pages 106-126

  Chung, Cheryl ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Appearance; Droplet characteristics; Emulsion; Flavor; Mouthfeel; Reduced fat; Sensory properties; Stability; Texture; Viscosity

Indexed keywords

EID: 84900521984     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2013.11.002     Document Type: Review

References (180)

1. Aben S., Holtze C., Tadros T., Schurtenberger P. Rheological investigations on the creaming of depletion-flocculated emulsions. Langmuir 2012, 28:7967-7975.
2. Akhtar M., Murray B.S., Dickinson E. Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid. Food Hydrocolloids 2006, 20(6):839-847.
3. Akhtar M., Stenzel J., Murray B.S., Dickinson E. Factors affecting the perception of creaminess of oil-in-water emulsions. Food Hydrocolloids 2005, 19:521-526.
4. Ako K., Nicolai T., Durand D. Salt-induced gelation of globular protein aggregates: Structure and kinetics. Biomacromolecules 2010, 11:864-871.
5. Arancibia C., Jublot L., Costell E., Bayarri S. Flavor release and sensory characteristics of O/W emulsions. Influence of composition microstructure and rheological behavior. Food Research International 2011, 44:1632-1641.
6. Baldwin E.A., Bai J.H., Plotto A., Dea S. Electronic noses and tongues: Application for the food and pharmaceutical industries. Sensors 2011, 11:4744-4766.
7. Bayarri S., Smith T., Hollowood T., Hort J. The role of rheological behavior in flavor perception in model oil/water Emulsions. European Food Research and Technology 2007, 226:161-168.
8. Bayarri S., Taylor J.A., Joanne H. The role of fat in flavor perception: Effect of partition and viscosity in model emulsions. Journal of Agricultural and Food Chemistry 2006, 54:8862-8868.
9. Benjamins J., vingerhoeds M.H., Zoet F.D., de Hoog E.H.A., van Aken G.A. Partial coalescence as a tool to control sensory perception of emulsions. Food Hydrocolloids 2009, 23:102-115.
10. Biniecka M., Caroli S. Analytical methods for the quantification of volatile aromatic compounds. TrAC - Trends in Analytical Chemistry 2011, 30(11):1756-1770.
11. Bistany K.L., Kokini J.L. Comparison of steady shear rheological properties and small amplitude dynamic viscoelastic properties of fluid food materials. Journal of Texture Studies 1983, 14:113-124.
12. British Standards Institute British standards glossary of terms relating to the sensory analysis of food 1975, British Standards Institute, London.
13. Burey P., Bhandari B.R., Howes T., Gidley M.J. Hydrocolloid gel particles: Formation, characterization and application. Critical Reviews in Food Science and Nutrition 2008, 48:361-377.
14. Cakir E., Vinyard C.J., Essick G., Daubert C.R., Drake M., Foegeding E.A. Interrelations among physical characteristics sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocolloids 2012, 29:234-245.
15. Calvino A., Garrido D., Garcia M. Potency of sweetness of aspartame, d-tryptophan and thaumatin evaluated by single value and time-intensity measurements. Journal of Sensory Studies 2000, 15(1):47-64.
16. Campanella O.H., Peleg M. Squeezing flow viscometry for nonelastic semiliquid foods - Theory and applications. Critical Reviews in Food Science and Nutrition 2002, 42:241-264.
17. Carrier O., Funfschilling D., Debas H., Poncin S., Lob P., Li H.Z. Pressure drop in a split-and-recombine caterpillar micromixer in case of Newtonian and non-Newtonian fluids. Aiche Journal 2013, 59(7):2679-2685.
18. Cerimedo M.S.A., Iriart C.H., Candal R.J., Herrera M.L. Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Research International 2010, 43:1482-1493.
19. Chambers E., Koppel K. Associations of volatile compounds with sensory aroma and flavor: The complex nature of flavor. Molecules 2013, 18(5):4887-4905.
20. Chantrapornchai W., Clydesdale F.M., McClements D.J. Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1999, 155:373-382.
21. Chantrapornchai W., Clydesdale F.M., McClements D.J. Optical properties of oil-in-water emulsions containing titanium dioxide particles. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2000, 166:123-131.
22. Charles M., Rosselin V., Beck L., Sauvageot F., Guichard E. Flavor release from salad dressings: Sensory and physicochemical approaches in relation with the structure. Journal of Agricultural and Food Chemistry 2000, 48:1810-1816.
23. Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Decker E.A., McClements D.J. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers. Food Chemistry 2012, 131:1340-1346.
24. Chatraei S.H., Macosko C.W., Winter H.H. Lubricated squeezing flow: A new biaxial extensional rheometer. Journal of Rheology 1981, 25:433-443.
25. Chen J.S., Eaton L. Multimodal mechanisms of food creaminess sensation. Food & Function 2012, 3(12):1265-1270.
26. Chen J.S., Stokes J.R. Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science & Technology 2012, 25(1):4-12.
27. Cho Y.H., McClements D.J. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes. Langmuir 2009, 25(12):6649-6657.
28. Chojnicka-Paszun A., de Jongh H.H.J., de Kruif C.G. Sensory perception and lubrication properties of milk: Influence of fat content. International Dairy Journal 2012, 26(1):15-22.
29. Christiansen K.F., Olsen E., Vegarud G., Langsrud T., Lea P., Haugen J.E., et al. Flavor release of the tomato flavor enhancer, 2-isobutylthiazole from whey protein stabilized model dressings. Food Science and Technology International 2011, 17:143-154.
30. Chung C., Degner B., McClements D.J. Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry. Food Research International 2012, 49(1):161-169.
31. Chung C., Degner B., McClements D.J. Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules. Food Research International 2012, 48:641-649.
32. Chung C., Degner B., McClements D.J. Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions. Food Hydrocolloids 2013, 32:263-270.
33. Chung C., Degner B., Decker E.A., McClements D.J. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. Innovative Food Science & Emerging Technologies 2013, 20:324-334.
34. Chung C., Degner B., McClements D.J. Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch. Food Hydrocolloids 2013, 30:281-291.
35. Chung C., Olson K., Degner B., McClements D.J. Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods. Food Research International 2013, 51:310-320.
36. Ciron C.I.E., Gee V.L., Kelly A.L., Auty M.A.E. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry 2012, 130(3):510-519.
37. Cole M., Covington J.A., Gardner J.W. Combined electronic nose and tongue for a flavor sensing system. Sensors and Actuators B: Chemical 2011, 156:832-839.
38. Cook D.J., Hollowood T.A., Linforth R.S.T., Taylor A.J. Perception of taste intensity in solutions of random-coil polysaccharides above and below c*. Food Quality and Preference 2002, 13:473-480.
39. Cook D.J., Linforth R.S.T., Taylor A.J. Effects of hydrocolloid thickeners on the perception of savory flavors. Journal of Agricultural and Food Chemistry 2003, 51:3067-3072.
40. Corradini M.G., Peleg M. Consistency of dispersed food systems and its evaluation by squeezing flow viscometry. Journal of Texture Studies 2005, 36(5-6):605L 629.
41. Cunha C.R., Grimaldi R., Alcantara M.R., Viotto W.H. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. International Journal of Dairy Technology 2013, 66(1):54-62.
42. Damrau E., Peleg M. Imperfect squeezing flow viscosimetry of Newtonian liquids - Theoretical and practical considerations. Journal of Texture Studies 1997, 28(2):187-204.
43. de Bruijne D.W., Hendrickx H.A.C.M., Anderliesten L., de Looff J. Mouthfeel of foods. Food colloids and polymers: Stability and mechanical properties 1993, 204-213. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, P. Walstra (Eds.).
44. de Wijk R.A., Janssen A.M., Prinz J.F. Oral movements and the perception of semi-solid foods. Physiology & Behavior 2011, 104(3):423-428.
45. de Wijk R.A., Prinz J.F. The role of friction in perceived oral texture. Food Quality and Preference 2005, 16(2):121-129.
46. de Wijk R.A., Prinz J.F. Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises. Food Quality and Preference 2007, 18:641-650.
47. Depree J.A., Savage G.P. Physical and flavor stability of mayonnaise. Trends in Food Science & Technology 2001, 12:157-163.
48. Dickinson E. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids and Surfaces B: Biointerfaces 2001, 20:197-210.
49. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17(1):25-39.
50. Dickinson E. Colloid science of mixed ingredients. Soft Matter 2006, 2:642-652.
51. Dickinson E. Hydrocolloids and emulsion stability 2009, Woodhead Publishing Limited, Cambridge, UK.
52. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23:1473-1482.
53. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 2010, 81:130-140.
54. Dickinson E. Double emulsions stabilized by food biopolymers. Food Biophysics 2011, 6:1-11.
55. Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture 2013, 93:710-721.
56. Dissanayake M., Kelly A.L., Vasiljevic T. Gelling properties of microparticulated whey proteins. Journal of Agricultural and Food Chemistry 2010, 58:6825-6832.
57. Dogan M., Kayacier A., Toker O.S., Yilmaz M.T., Karaman S. Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum. Food and Bioprocess Technology 2013, 6(6):1420-1433.
58. Dolz M., Hernandez M.J., Delegido J. Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum. Journal of Applied Polymer Science 2006, 102(1):897-903.
59. Dolz M., Hernandez M.J., Delegido J., Alfaro M.C., Munoz J. Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch. Journal of Food Engineering 2007, 81:179-186.
60. Dresselhuis D.M., de Hoog E.H.A., Stuart M.A.C., van Aken G.A. Tribology as a tool to study emulsion behavior in the mouth. Food colloids: Self-assembly and material science 2007, vol. 302:451-461.
61. Dresselhuis D.M., de Hoog E.H.A., Stuart M.A.C., Vingerhoeds M.H., van Aken G.A. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocolloids 2008, 22:1170-1183.
62. Dresselhuis D.M., de Hoog E.H.A., Stuart M.A.C., van Aken G.A. Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids 2008, 22(2):323-335.
63. Dymerski T.M., Chmiel T.M., Wardencki W. An odor-sensing system - Powerful technique for foodstuff studies. Review of Scientific Instruments 2011, 82(11):1-32.
64. Eckert C., Pein M., Reimann J., Breitkreutz J. Taste evaluation of multicomponent mixtures using a human taste panel, electronic taste sensing systems and HPLC. Sensors and Actuators B: Chemical 2013, 182:294-299.
65. Fischer P., Pollard M., Erni P., Marti I., Padar S. Rheological approaches to food systems. Comptes Rendus Physique 2009, 10(8):740-750.
66. Fischer P., Windhab E.J. Rheology of food materials. Current Opinion in Colloid & Interface Science 2011, 16(1):36-40.
67. Flett K.L., Duizer L.M., Goff H.D. Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan. Journal of Food Science 2010, 75(5):S255-S262.
68. Foegeding E.A., Daubert C.R., Drake M.A., Essick G., Trulsson M., Vinyard C.J., et al. A comprehensive approach to understanding textural properties of semi- and soft-solid foods. Journal of Texture Studies 2011, 42(2):103-129.
69. Frank D., Appelqvist I.A.M., Piyasiri U., Wooster T.J., Delahunty C. Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects. Journal of Agricultural and Food Chemistry 2011, 59:4891-4903.
70. Frank D.C., Eyres G.T., Piyasiri U., Delahunty C.M. Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring. Flavour and Fragrance Journal 2012, 27(6):433-444.
71. Frost M.B., Dijksterhuis G., Martens M. Sensory perception of fat in milk. Food Quality and Preference 2001, 12:327-336.
72. Giroux H.J., Constantineau S., Fustier P., Champagne C.P., St-Gelais D., Lacroix M., et al. Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients. International Dairy Journal 2013, 29(2):107-114.
73. Gonzalez-Tomas L., Bayarri S., Taylor A.J., Costell E. Rheology flavor release and perception of low-fat dairy desserts. International Dairy Journal 2008, 18:858-866.
74. Gonzalez-Tomas L., Carbonell I., Costell E. Influence of type concentration and flow behavior of hydrocolloid solutions on aroma perception. European Food Research and Technology 2004, 218:248-252.
75. Gonzalez-Tomas L., Costell E. Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized procrustes analysis. Journal of Dairy Science 2006, 89:4511-4519.
76. Guinard J.X., Mazzucchelli R. The sensory perception of texture and mouthfeel. Trends in Food Science & Technology 1996, 7:213-219.
77. Gulzar M., Lechevalier V., Bouhallab S., Croguennec T. The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins. Journal of Food Engineering 2012, 112:296-303.
78. Guzey D., McClements D.J. Formation stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 2006, 128:227-248.
79. Guzey D., McClements D.J. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. Journal of Agricultural and Food Chemistry 2007, 55(2):475-485.
80. Harnsilawat T., Pongsawatmanit R., McClements D.J. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-alginate interfaces. Biomacromolecules 2006, 7:2052-2058.
81. Hoffner B., Gerhards C., Peleg M. Imperfect lubricated squeezing flow viscometry for foods. Rheologica Acta 1997, 36(6):686-693.
82. Hollowood T., Bayarri S., Marciani L., Busch J., Francis S., Spiller R., et al. Modelling sweetness and texture perception in model emulsion systems. European Food Research and Technology 2008, 227:537-545.
83. Horn A.F., Nielsen N.S., Jacobsen C. Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: Effect of emulsifier type and pH. International Journal of Food Science and Technology 2012, 47:1097-1108.
84. Huck-Iriart C., Candal R.J., Herrera M.L. Effect of processing conditions and composition on sodium caseinate emulsions stability. Procedia Food Science 2011, 1:116-122.
85. Hunter R.J. Foundations of colloid science 1986, vol. 1. Oxford University Press, Oxford.
86. Hutchings J.B. Food color and appearance 1999, Aspen Publishers, Gaithersburg, MD. 2nd ed.
87. Karaishou S., Blekas G., Paraskevopoulou A. Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions. Food Research International 2008, 41:637-645.
88. Kilcast D., Clegg S. Sensory perception of creaminess and its relationship with food structure. Food Quality and Preference 2002, 13:609-623.
89. Kim H.J., Decker E.A., McClements D.J. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry 2002, 50(24):7131-7137.
90. Kovacs Z., Sipos L., Szollosi D., Kokai Z., Szekely G., Fekete A. Electronic tongue and sensory evaluation for sensing apple juice taste attributes. Sensor Letters 2011, 9(4):1273-1281.
91. Kravola I., Sjoblom J. Surfactants used in food industry: A review. Journal of Dispersion Science and Technology 2009, 30:1363-1383.
92. Krzeminski A., Wohlhuter S., Heyer P., Utz J., Hinrichs J. Measurement of lubricating properties in a tribosystem with different surface roughness. International Dairy Journal 2012, 26(1):23-30.
93. Le Reverend B.J.D., Norton I.T., Cox P.W., Spyropoulos F. Colloidal aspects of eating. Current Opinion in Colloid and Interface Science 2010, 15:84-89.
94. Leal-Calderon F., Thivilliers F., Schmitt V. Structured emulsions. Current Opinion in Colloid and Interface Science 2007, 12:206-212.
95. Leksrisompong P., Barbano D.M., Foegeding E.A., Gerard P., Drake M. The roles of fat and pH on the detection thresholds and partition coefficients of three compounds: Diacetyl, delta-decalactone and furaneol. Journal of Sensory Studies 2010, 25(3):347-370.
96. Lillford P. The materials science of eating and food breakdown. MRS Bulletin 2000, 25:38-43.
97. Liu F., Tang C.H. Cold, gel-like whey protein emulsions by microfluidization emulsification: Rheological properties and microstructures. Food Chemistry 2011, 127(4):1641-1647.
98. 2 multiple emulsions: Viscoelastic and high-resolution image analyses. Food Research International 2006, 39:678-685.
99. 2 emulsions and skim milk. LWT - Food Science and Technology 2008, 41:1847-1856.
100. Lorenz J.K., Reo J.P., Hendl O., Worthington J.H., Petrossian V.D. Evaluation of a taste sensory instrument (electronic tongue) for use in formulation development. International Journal of Pharmaceutics 2009, 367:65-72.
101. Ma Z., Boye J.I. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: A review. Food and Bioprocess Technology 2013, 6:648-670.
102. Macosko C.W. Rheology: Principles, measurements and applications 1994, Wiley/VCH, New York.
103. Malone M.E., Appelqvist I.A.M. Gelled emulsion particles for the controlled release of lipophilic volatiles during eating. Journal of Controlled Release 2003, 90:227-241.
104. Mao L.K., Roos Y.H., Miao S. Volatile release from self-assembly structured emulsions: Effect of monoglyceride content, oil content and oil type. Journal of Agricultural and Food Chemistry 2013, 61:1427-1434.
105. Mao Y.Y., McClements D.J. Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets. Food Hydrocolloids 2011, 25:1201-1209.
106. Mao Y.Y., McClements D.J. Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets. Journal of Food Science 2012, 77(5):E144-E152.
107. Matalanis A., Jones O.G., McClements D.J. Structured biopolymer-based delivery systems for encapsulation, protection and release of lipophilic compounds. Food Hydrocolloids 2011, 25:1865-1880.
108. McClements D.J. Theoretical prediction of emulsion color. Advances in Colloid and Interface Science 2002, 97:63-89.
109. McClements D.J. Food emulsions: Principles, practices, and techniques 2005, CRC Press, Boca Raton, FL, USA.
110. McClements D.J. Design of nano-laminated coatings to control bioavailability of lipophilic food components. Journal of Food Science 2010, 75(1):R30-R42.
111. McClements D.J. Emulsion design to improve the delivery of functional lipophilic components. Annual Review of Food Science and Technology 2010, 1:241-269.
112. McClements D.J. Edible nanoemulsions: Fabrication, properties, and functional performance. Soft Matter 2011, 7(6):2297-2316.
113. McClements D.J. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Current Opinion in Colloid and Interface Science 2012, 17:235-245.
114. McClements D.J. Nanoemulsions versus microemulsions: Terminology differences and similarities. Soft Matter 2012, 8:1719-1729.
115. Melito H.S., Daubert C.R., Foegeding E.A. Relationships between nonlinear viscoelastic behavior and rheological, sensory and oral processing behavior of commercial cheese. Journal of Texture Studies 2013, 44(4):253-288.
116. Mendez-Velasco C., Goff H.D. Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat. International Dairy Journal 2011, 21:540-547.
117. Meyer D., Bayarri S., Tarrega A., Costell E. Inulin as texture modifier in dairy products. Food Hydrocolloids 2011, 25:1881-1890.
118. Miettinen S.M., Tuorila H., Piironen V., Vehkalahti K., Hyvonen L. Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography and electronic nose. Journal of Agricultural and Food Chemistry 2002, 50:4232-4239.
119. Moore R.L., Duncan S.E., Rasor A.S., Eigel W.N. Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to hearth health. Journal of Dairy Science 2012, 95:6242-6251.
120. Mossaz S., Jay P., Magnin A., Panouille M., Saint-Eve A., Deleris I., et al. Measuring and predicting the spreading of dairy products in the mouth: Sensory, instrumental and modelling approaches. Food Hydrocolloids 2010, 24(8):681-688.
121. Mun S., Kim Y.-L., Kang C.-G., Park K.-H., Shim J.-Y., Kim Y.-R. Development of reduced-fat mayonnaise using 4 alpha GTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules 2009, 44:400-407.
122. Muschiolik G. Multiple emulsions for food use. Current Opinion in Colloid and Interface Science 2007, 12:213-220.
123. Norton I.T., Frith W.J. Microstructure design in mixed biopolymer composites. Food Hydrocolloids 2001, 15:543-553.
124. Norton I.T., Norton J.E. Designer colloids - Towards healthy everyday foods?. Soft Matter 2010, 6:3735-3742.
125. O'Dwyer S.P., O'Beirne D., Ni Eidhin D., Hennessy A.A., O'Kennedy B.T. Formation, rheology and susceptibility to lipid oxidation of multiple emulsions in table spread containing omega-3 rich oils. LWT - Food Science and Technology 2013, 51(2):484-491.
126. O'Kennedy B.T., Mounsey J.S., Murphy F., Duggan E., Kelly P.M. Factors affecting the acid gelation of sodium caseinate. International Dairy Journal 2006, 16:1132-1141.
127. Ochowiak M., Broniarz-Press L., Rozanski J. Rheology and structure of emulsions and suspensions. Journal of Dispersion Science and Technology 2012, 33(2):177-184.
128. Pal R. Rheology of simple and multiple emulsions. Current Opinion in Colloid and Interface Science 2011, 16:41-60.
129. Pelot D.D., Sahu R.P., Sinha-Ray S., Yarin A.L. Strong squeeze flows of yield-stress fluids: The effect of normal deviatoric stresses. Journal of Rheology 2013, 57(3):719-742.
130. Perrechil F.A., Cunha R.L. Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH high-pressure homogenization and locust bean gum addition. Journal of Food Engineering 2010, 97:441-448.
131. Protonotariou S., Evageliou V., Yanniotis S., Mandala I. The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil. Journal of Food Engineering 2013, 117:124-132.
132. Rabe S., Krings U., Banavara D.S., Berger R.G. Computerized apparatus for measuring dynamic flavor release from liquid food matrices. Journal of Agricultural and Food Chemistry 2002, 50:6440-6447.
133. Ranc H., Elkhyat A., Servais C., Mac-Mary S., Launay B., Humbert P. Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2006, 276:155-161.
134. Rao M.A. Rheology of fluid and semisolid foods: Principles and applications 2007, Springer, New York.
135. Raschip I.E., Hitruc E.G., Oprea A.M., Popescu M.-C., Vasile C. In vitro evaluation of the mixed xanthan/lignin hydrogels as vanilin carriers. Journal of Molecular Structure 2011, 1003(1-3):67-74.
136. Ravi R., Prakash M., Bhat K.K. Characterization of aroma active compounds of cumin (Cuminum cyminum L.) by GC-MS, e-nose, and sensory techniques. International Journal of Food Properties 2013, 16(5):1048-1058.
137. Richardson R.K., Morris E.R., Ross-Murphy S.B., Taylor A.J., Dea I.C.M. Characterization of the perceived texture of thickened systems by dynamic viscosity measurements. Food Hydrocolloids 1989, 3:175-191.
138. Rosett T.R., Kendregan S.L., Gao Y., Schmidt S.J., Klein B.P. Thickening agents effects on sodium binding and other taste qualities of soup systems. Journal of Food Science 1996, 61:1099-1104.
139. Rudnitskaya A., Kirsanov D., Blinova Y., Legin E., Seleznev B., Clapham D., et al. Assessment of bitter taste of pharmaceuticals with multisensor system employing 3 way PLS regression. Analytica Chimica Acta 2013, 770:45-52.
140. Sala G., Stieger M. Time to first fracture affects sweetness of gels. Food Hydrocolloids 2013, 30(1):73-81.
141. Sanguansri L., Shen Z.P., Weerakkody R., Barnes M., Lockett T., Augustin M.A. Omega-3 fatty acids in ileal effluent after consuming different foods containing microencapsulated fish oil powder - An ileostomy study. Food & Function 2013, 4:74-82.
142. Santana R.C., Perrechil F.A., Cunha R.L. High- and low-energy emulsifications for food applications: A focus on process parameters. Food Engineering Reviews 2013, 5:107-122.
143. Schmitt C., Turgeon S.L. Protein/polysaccharide complexes and coacervates in food systems. Advances in Colloid and Interface Science 2011, 167:63-70.
144. Seta L., Baldino N., Gabriele D., Lupi F.R., de Cindio B. The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces. Food Hydrocolloids 2012, 29:247-257.
145. Seuvre A.M., Philippe E., Rochard S., Voilley A. Kinetic study of the release of aroma compounds in different model food systems. Food Research International 2007, 40:480-492.
146. Shchukina E.M., Shchukin D.G. Layer-by-layer coated emulsion microparticles as storage and delivery tool. Current Opinion in Colloid and Interface Science 2012, 17:281-289.
147. Singh H. Aspects of milk-protein-stabilized emulsions. Food Hydrocolloids 2011, 25:1938-1944.
148. Smith D.V., Margolskee R.F. Making sense of taste. Scientific American 2001, 284:32-39.
149. Sokolowsky M., Fischer U. Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis. Analytica Chimica Acta 2012, 732(SI):46L 52.
150. Stokes J.R., Boehm M.W., Baier S.K. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion in Colloid & Interface Science 2013, 18(4):349-359.
151. Su H.P., Lien C.P., Lee T.A., Ho J.H. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. Journal of the Science of Food and Agriculture 2010, 90:806-812.
152. Szczesniak A.S. Texture is a sensory property. Food Quality and Preference 2002, 13:215-225.
153. Tahara Y., Toko K. Electronic tongues - A review. IEEE Sensors Journal 2013, 13(8):3001-3011.
154. Tang C.H., Shen L. Role of conformational flexibility in the emulsifying properties of bovine serum albumin. Journal of Agricultural and Food Chemistry 2013, 61(12):3097-3110.
155. Tangsuphoom N., Coupland J.N. Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions. Journal of Food Science 2008, 73(6):E274-E280.
156. Taylor A.J., Linforth R.S.T. Techniques for measuring volatile release in vivo during consumption of food. Flavor release 2000, 8-21. American Chemical Society, Washington, DC. D.D. Roberts, A.J. Taylor (Eds.).
157. Tchuenbou-Magaia F.L., Al-Rifai N., Mohamed-Ishak N.E., Norton I.T., Cox P.W. Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions. Journal of Cellular Plastics 2011, 47:217-232.
158. Tchuenbou-Magaia F.L., Cox P.W. Tribological study of suspensions of cysteine-rich protein stabilized microbubbles and subsequent triphasic A/O/W emulsions. Journal of Texture Studies 2011, 42:185-196.
159. Tchuenbou-Magaia F.L., Norton I.T., Cox P.W. Hydrophobins stabilized air-filled emulsions for the food industry. Food Hydrocolloids 2009, 23:1877-1885.
160. Tchuenbou-Magaia F.L., Norton I.T., Cox P.W. Microbubbles with protein coats for healthy food: Air filled emulsions. Gums and Stabilisers for the Food Industry 2010, 15:113-125.
161. Terpstra M.E.J., Janssen A.M., van der Linden E. Exploring imperfect squeezing flow measurements in a Teflon geometry for semisolid foods. Journal of Food Science 2007, 72:E492-E502.
162. Tippetts M., Martini S. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions. Journal of Food Science 2012, 77(2):C253-C260.
163. Togashi M., Morita A., Nakazawa F. Rhythmic and irregular movement of the first molar while eating food with different textures. Journal of Texture Studies 2000, 31:257-271.
164. Torres I.C., Janhoj T., Mikkelsen B.O., Ipsen R. Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal 2011, 21:645-655.
165. Tran T., Rousseau D. Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides. Food Hydrocolloids 2013, 30:382-392.
166. Udomrati S., Ikeda S., Gohtani S. The effect of tapioca maltodextrins on the stability of oil-in-water emulsions. Starch-Starke 2011, 63:347-353.
167. van Aken G.A. Relating food microstructure to sensory quality. Understanding and controlling the microstructure of complex foods 2007, 449-482. Woodhead Publishing Limited, Cambridge, UK. D.J. McClements (Ed.).
168. van Aken G.A., Vingerhoeds M.H., de Wijk R.A. Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity. Food Hydrocolloids 2011, 25(4):789-796.
169. van der Bilt A., Engelen L., Pereira L.J., van der Glas H.W., Abbink J.H. Oral physiology and mastication. Physiology & Behavior 2006, 89(1):22-27.
170. van Vliet T., van Aken G.A., de Jongh H.H.J., Hamer R.J. Colloidal aspects of texture perception. Advances in Colloid and Interface Science 2009, 150:27-40.
171. Vidigal M.C.T.R., Minim V.P.R., Ramos A.M., Ceresino E.B., Diniz M.D.M.S., Camilloto G.P., et al. Effect of whey protein concentrate on texture of fat-free desserts: Sensory and instrumental measurements. Ciencia E Technologia De Alimentos 2012, 32(2):412-418.
172. Vingerhoeds M.H., de Wijk R.A., Zoet F.D., Nixdorf R.R., van Aken G.A. How emulsion composition and structure affect sensory perception of low-viscosity model emulsions. Food Hydrocolloids 2008, 22:631-646.
173. Vitova E., Loupancova B., Sklenarova K., Divisova R., Bunka F. Identification of volatile aroma compounds in processed cheese analogues based on different types of fat. Chemical Papers 2012, 66:907-913.
174. Weel K.G., Boelrijk A.E.M., Burger J.J., Jacobs M.A., Gruppen H., Voragen A.G.J., et al. Effect of emulsion properties on release of esters under static headspace, in vivo and artificial throat conditions in relation to sensory intensity. Journal of Agricultural and Food Chemistry 2004, 52:6572-6577.
175. Windhab E.J., Dressler M., Feigl K., Fischer P., Megias-Alguacil D. Emulsion processing - From single-drop deformation to design of complex processes and products. Chemical Engineering Science 2005, 60:2101-2113.
176. Wooster T.J., Augustin M.A. Beta-lactoglobulin-dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability. Journal of Colloid and Interface Science 2006, 303(2):564-572.
177. Wooster T.J., Augustin M.A. The emulsion flocculation stability of protein-carbohydrate diblock copolymers. Journal of Colloid and Interface Science 2007, 313(2):665-675.
178. Zawirska-Wojtasiak R., Mildner-Szkudlarz S. From the human nose to artificial olfaction. Agro Food Industry Hi-Tech 2010, 21(5):38-43.
179. Zhang Y.M., Han Y.X., Chu Z.L., He S., Zhang J.C., Feng Y.J. Thermally induced structural transitions from fluids to hydrogels with pH-switchable anionic wormlike micelles. Journal of Colloid and Interface Science 2013, 394:319-328.
180. Zinoviadou K.G., Moschakis T., Kiosseoglou V., Biliaderis C.G. Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions. Procedia Food Science 2011, 1:57-61.