Article

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

2013-12-01

Abstract excerpt

Differently structured whey protein emulsion gels were formed by heating at different concentrations of NaCl. The formation of gels was monitored by oscillatory rheometry. The large deformation properties relevant to breakdown properties in the human mouth were measured by a uniaxial compression test and fracture wedge set test using a texture analyzer. A panel of 8 subjects was used to examine the in-mouth behavi...

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Literature Corpus work: bd0a05fe-8a2b-5dfa-b9dc-0bbebacbfd2f
DOI: 10.1016/j.foodhyd.2013.03.008

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