Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Journal of Texture Studies

Volumn 47, Issue 3, 2016, Pages 220-230

  Rovers, Tijs A M ^a,b   Sala, Guido ^a,b   Van der Linden, Erik ^a,b   Meinders, Marcel B J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Microbubble; Microstructure; Rheology; Sensory; Tribology

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; FOOD PRODUCTS; MICROSTRUCTURE; RHEOLOGY; TRIBOLOGY; VOLUME FRACTION;

COLLOIDAL STRUCTURES; EMULSION DROPLETS; LUBRICATION PROPERTY; MICRO-BUBBLE; SENSORIAL PROPERTIES; SENSORY; TRIBOLOGICAL PROPERTIES; WORKING MECHANISMS;

EMULSIONS;

EID: 84956866686     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12175     Document Type: Article

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