Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Food Hydrocolloids

Volumn 72, Issue , 2017, Pages 90-104

  Nguyen, Phuong T M ^a   Kravchuk, Olena ^b   Bhandari, Bhesh ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Friction; Hydrocolloids; Lubrication; Sensory; Tribology; Yoghurt

Indexed keywords

COLLOIDS; SENSORY ANALYSIS; SENSORY PERCEPTION; STARCH; TRIBOLOGY; VISCOSITY; XANTHAN GUM;

CARRAGEENANS; HYDROCOLLOID; LUBRICATION /; LUBRICATION PROPERTY; MODIFIED STARCHES; MOUTHFEEL; SENSORY; SENSORY SCORES; SYNAERESIS; YOGURT;

FRICTION;

EID: 85020005041     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.05.035     Document Type: Article

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