Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements
Shuo Mu, Fazheng Ren, Qingwu Shen, Hui Zhou, Jie Luo
Topics & Concepts
MouthfeelRheologyEmulsionMaterials scienceCaseinTribologyViscosityRheometryComposite materialViscoelasticityChromatographyChemistryFood scienceOrganic chemistryRaw materialBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis