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Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheo...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700785/ https://www.ncbi.nlm.nih.gov/pubmed/34945575 http://dx.doi.org/10.3390/foods10123024 |