Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar con...
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Full title
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
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TN_cdi_doaj_primary_oai_doaj_org_article_e77c4252154243f291a5fea01a968023
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_e77c4252154243f291a5fea01a968023
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods2040521
