Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

Food Research International

Volumn 70, Issue , 2015, Pages 64-73

  Morell, P ^a   Hernando, I ^b   Llorca, E ^b   Fiszman, S ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Added protein yogurt; Flash sensory profiling; In vitro oral digestion; Physically modified starch; Satiating ability; Yogurt microstructure

Indexed keywords

BODY FLUIDS; DAIRY PRODUCTS; GRANULATION; MICROSTRUCTURE; SENSORY PERCEPTION; STARCH; VISCOELASTICITY;

ADDED-PROTEIN YOGURT; IN-VITRO; MODIFIED STARCHES; SATIATING ABILITY; SENSORY PROFILING;

PROTEINS;

EID: 84923016991     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.01.024     Document Type: Article

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