Design of biopolymer and emulsion structure to control physical characteristics of food for desired sensorial properties.
Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented.
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| Principais autores: | , , , |
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| Formato: | Texto biblioteca |
| Idioma: | ng |
| Publicado em: |
Petaling Jaya : MPOB,
2005
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| Assuntos: | Aceite de girasol., Alimentos., Biopolímeros., emulsiones, Grasas y aceites, Propiedades organolépticas., Propiedades reológicas., |
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