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Structure–function relationships in food emulsions: Improving food quality and sensory perception

Paper ID Volume ID Publish Year Pages File Format Full-Text
19939 43148 2014 21 PDF Available
Title
Structure–function relationships in food emulsions: Improving food quality and sensory perception
Abstract

Increasing consumer demand for higher quality, cheaper, more convenient, and healthier emulsion-based products means that the food industry must have a good understanding of the relationship between the structural and functional properties of food emulsions. This review article provides an overview of the relationship between the composition and structural organization of oil-in-water emulsions and their physicochemical (optical, rheological, and stability) and sensory (appearance, texture, flavor, and mouthfeel) properties. It also discusses recent advances in the design of structured emulsions with novel functional properties, such as multiple emulsions, filled-hydrogel particles, multilayer emulsions, microclusters, and air-filled emulsions.

Keywords
Emulsion; Droplet characteristics; Appearance; Viscosity; Stability; Flavor; Texture; Mouthfeel; Sensory properties; Reduced fat
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Structure–function relationships in food emulsions: Improving food quality and sensory perception
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 2, April 2014, Pages 106–126
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us