Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 343-353

  Morell, P ^a,b   Fiszman, S M ^a   Varela, P ^a,c   Hernando, I ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c NOFIMA   (Norway)

Author keywords

Hydrocolloid; Invitro oral digestion; Microstructure; Rheology; Satiety; Sensory perception

Indexed keywords

COLLOIDS; ELASTICITY; RHEOLOGY; SENSORY ANALYSIS; STARCH;

CARRAGEENANS; CORN STARCH; GUAR GUMS; HYDROCOLLOID; IN-VITRO; INVITRO ORAL DIGESTION; LIGHT MICROSCOPES; MODIFIED STARCHES; RHEOLOGICAL PROPERTY; SATIETY;

SENSORY PERCEPTION;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 84901655118     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.038     Document Type: Article

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