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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...
Correlation of sensory perception of texture with instrumental parameters is key to understanding how specific structure formation can influence the consumer acceptability of a food product. Experimental acid milk gels with different solids-non-fat content (10–20%, w/v), with and without added fat (0–4% fat, w/v), were manufactured and characterised using quantitative descriptive analysis, confocal...
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