Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Journal of Food Engineering

Volumn 234, Issue , 2018, Pages 82-90

  Van de Walle, Davy ^a   Heymans, Robbe ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Adherence; Bulking agents; Fat based suspensions; Grittiness; Mouthfeel; Sugar replacement

Indexed keywords

PARTICLE SIZE; SOLUBILITY; SUGAR (SUCROSE); SUGAR INDUSTRY; VISCOSITY;

ADHERENCE; BULKING AGENTS; FRUCTO-OLIGOSACCHARIDES; GRITTINESS; MOUTHFEEL; PARTICLE MORPHOLOGIES; PHYSICOCHEMICAL PROPERTY; SENSORY CHARACTERISTICS;

SUSPENSIONS (FLUIDS);

EID: 85047413945     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.04.006     Document Type: Article

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