Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase

Food Research International

Volumn 85, Issue , 2016, Pages 215-223

  Oppermann, A K L ^a   Piqueras Fiszman, B ^a   de Graaf, C ^a   Scholten, E ^a   Stieger, M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fat reduction; Lubrication properties; Multiple emulsions; Sensory perception

Indexed keywords

DROPS; EMULSIONS; GELATION; OILS AND FATS; TITANIUM SHEET;

DISPERSED PHASE; DOUBLE EMULSIONS; FAT REDUCTION; FOOD APPLICATIONS; LUBRICATION PROPERTY; MULTIPLE EMULSIONS; SENSORY PROFILING; SENSORY PROPERTIES;

SENSORY PERCEPTION;

EID: 84967167025     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.030     Document Type: Article

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