Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels

Previous studies have shown that emulsions with higher solid fat content (SFC) are related to a higher in-mouth coalescence level and fat-related perception. However, the effect of SFC in fat droplets on the fat-related attributes of emulsion-filled gels has not been fully elucidated. In this study,...

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Detalles Bibliográficos
Autores principales: Zhou, Hui, Zhao, Yan, Fan, Di, Shen, Qingwu, Liu, Chengguo, Luo, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563907/
https://www.ncbi.nlm.nih.gov/pubmed/36230008
http://dx.doi.org/10.3390/foods11192932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563907/
https://www.ncbi.nlm.nih.gov/pubmed/36230008
http://dx.doi.org/10.3390/foods11192932

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