Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had s...

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Detalles Bibliográficos
Autores principales: Zahn, Susann, Hoppert, Karin, Ullrich, Franziska, Rohm, Harald
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302276/
https://www.ncbi.nlm.nih.gov/pubmed/28239135
http://dx.doi.org/10.3390/foods2040521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302276/
https://www.ncbi.nlm.nih.gov/pubmed/28239135
http://dx.doi.org/10.3390/foods2040521

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