Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 186-198

  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

Creaminess; Lubrication; Microparticulated whey protein (MWP); Particle size; Roughness; Sensory

Indexed keywords

EID: 84962175315     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.036     Document Type: Article

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