Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations

The aim was to study the influence of different processing steps on the sensory perception of neutral dairy creams of same composition. Chemical-physics interactions between carrageenan, milk proteins and starch, characterized in a previous study, were the starting point for the elaboration of these...

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Veröffentlicht in:	Food hydrocolloids 2016-01, Vol.52, p.289-300
Hauptverfasser:	Matignon, A., Michon, C., Reichl, P., Barey, P., Mauduit, S., Sieffermann, J.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Correlation Free differentiating attributes Free sorting task Interaction Life Sciences Mixed system
Online-Zugang:	Volltext
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