How emulsion composition and structure affect sensory perception of low-viscosity model emulsions
- Author
- VINGERHOEDS, Monique H1 2 ; DE WIJK, René A1 2 ; ZOET, Franklin D1 3 ; NIXDORF, Ronald R1 ; VAN AKEN, George A1 3
[1] Wageningen Centre for Food Sciences, The Netherlands (WCFS), P.O. Box 557, 6700 AN Wageningen, Netherlands
[2] Centre for Innovative Consumer Studies, Agrotechnology and Food Sciences Group, Wageningen University and Research Centre, P. O. Box 17, 6700 AA Wageningen, Netherlands
[3] NIZO Food Research, P.O. Box 20, 6710 BA Ede, Netherlands - Source
Food hydrocolloids. 2008, Vol 22, Num 4, pp 631-646, 16 p ; ref : 1 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Droplet size Emulsion Fat content Fat type Guar gum Perception QDA Sensory analysis
- Keyword (fr)
- Analyse sensorielle Composition chimique Emulsion Gomme Guar Gouttelette Matière grasse Perception Teneur matière grasse Viscosité
- Keyword (en)
- Sensory analysis Chemical composition Emulsion Guar gum Droplet Fat Perception Fat content Viscosity
- Keyword (es)
- Análisis sensorial Composición química Emulsión Goma Guar Gotita Materia grasa Percepción Contenido materia grasa Viscosidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20112885
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2007.02.011 
https://dx.doi.org/10.1016/j.foodhyd.2007.02.011
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