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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |