Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

LWT

Volumn 59, Issue 1, 2014, Pages 342-347

  Sonne, Alina ^a   Busch Stockfisch, Mechthild ^b   Weiss, Jochen ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Creaminess; Oral process; Perception; Sensory instrumental correlation; Yogurt texture

Indexed keywords

FRICTION; PARTICLE SIZE; PROTEINS; SENSORY PERCEPTION; TRIBOLOGY; VISCOSITY;

CREAMINESS; LUBRICATING PROPERTIES; ORAL PROCESS; PARTICLE-SIZE DATA; SEMI-SOLIDS; SENSORY PROPERTIES; SENSORY-INSTRUMENTAL CORRELATION; TRIBOLOGY DATA; WHEY PROTEINS; YOGURT TEXTURE;

DAIRY PRODUCTS;

EID: 84903776387     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.047     Document Type: Article

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