Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase
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- 作者：A.K.L. Oppermanna ; b ; B. Piqueras-Fiszmanc ; C. de Graafa ; E. Scholtenb ; M. Stiegera ; markus.stieger@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sensory perception ; Fat reduction ; Multiple emulsions ; Lubrication properties
- 刊名：Food Research International
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：85
- 期：Complete
- 页码：215-223
- 全文大小：938 K
文摘
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Introduction of inner water droplets does not change sensory perception.
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Gelation of inner water droplets enhances fat-related sensory attributes.
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Fattiness perception dominated by total oil droplet surface area.
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Fat reduction levels up to 47% are possible.