Design principles of food gels
Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …
favourably in performance and breadth of application to their synthetic counterparts. Here …
[HTML][HTML] Oral processing, texture and mouthfeel: From rheology to tribology and beyond
Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …
consumer choice and acceptability. While the food structure design rules for many existing …
[BOOK][B] Food emulsions: principles, practices, and techniques
DJ McClements - 2004 - taylorfrancis.com
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
[HTML][HTML] Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory …
The manufacture of a high-quality meat analogue needs the utilization of appropriate
ingredients through the application of cutting-edge technology to mimic the functional …
ingredients through the application of cutting-edge technology to mimic the functional …
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
A systematic study on the effect of some commonly used hydrocolloids in yoghurt
formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01 …
formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01 …
Texture measurement approaches in fresh and processed foods—A review
Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …
including producers, postharvest handlers, processors, marketers and consumers. For fresh …
Engineering emulsion gels as functional colloids emphasizing food applications: A review
Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …
assembled from the dispersed colloids, and capable of containing a large amount of water …
Oral tribology: Providing insight into oral processing of food colloids
Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …
owing to its paramount importance in governing sensory appreciation and pleasurable …