Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 244-259

  Liu, Kun ^a,b   Stieger, Markus ^a,b   van der Linden, Erik ^a,b   van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Emulsion filled gels; Microstructure; Rheology; Sensory perception; Solid fat content; Tribology

Indexed keywords

DROPS; DUCTILE FRACTURE; EMULSIFICATION; FRICTION; GELS; SENSORY ANALYSIS; SENSORY PERCEPTION; TRIBOLOGY;

DROPLET CHARACTERISTICS; DYNAMIC RHEOLOGICAL PROPERTIES; EMULSION-FILLED GEL; FAT CONTENTS; FAT DROPLETS; MATRIX; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES; SOLID FAT CONTENT; TRIBOLOGICAL PROPERTIES;

MICROSTRUCTURE;

EID: 84908216189     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.034     Document Type: Article

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