Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 648-660

  de Lavergne, Marine Devezeaux ^a,b   Tournier, Carole ^c   Bertrand, Dominique ^d   Salles, Christian ^c   Van de Velde, Fred ^e   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^d DATA FRAME   (France)

^e NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Agar; Dynamic texture perception; Emulsion filled gels; Food bolus; Gelatine; Mechanical contrast; Oral processing

Indexed keywords

ALGAE; DYNAMICS; EMULSIFICATION; FRACTURE; POLYSACCHARIDES; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS; SENSORY PERCEPTION;

AGAR; DYNAMIC TEXTURE PERCEPTION; DYNAMIC TEXTURES; EMULSION-FILLED GEL; FOOD BOLUS; GELATIN; MECHANICAL; MECHANICAL CONTRAST; ORAL PROCESSING; TEXTURE PERCEPTION;

GELS;

EID: 84940063720     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.022     Document Type: Article

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