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Rheological properties and particle size distributions of butter fat-in-water emulsions stabilized by sodium caseinate (2–4wt%) have been investigated in relation to the texture descriptors ‘taste’, ‘thickness’ and ‘creaminess’. The effects of oil droplet size (0.5 and 2μm), oil volume fraction (5–20vol%), and the addition of low-methoxy pectin or xanthan on texture perception have been evaluated...