Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
Fernanda Condi de Godoi, Dian Widya Ningtyas, Z. Geoffroy, Sangeeta Prakash
Topics & Concepts
GelatinMouthfeelWhey proteinRheologyFood scienceChemistryParticle sizeParticle-size distributionMaterials scienceComposite materialBiochemistryOrganic chemistryPhysical chemistryRaw materialProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis