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Enhanced oral oil release and mouthfeel perception of starch emulsion gels.
Hu, Xia; Karthik, P; Chen, Jianshe.
Affiliation
  • Hu X; Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Wenzhou Characteristic Food Resources, Engineering and Technology Research Center, Wenzhou Academy of Agriculture Science, Wenzhou 325006, China.
  • Karthik P; Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore 641021, India.
  • Chen J; Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China. Electronic address: jschen@zjgsu.edu.cn.
Food Res Int ; 144: 110356, 2021 06.
Article in En | MEDLINE | ID: mdl-34053549
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Perception / Starch Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Perception / Starch Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country: Country of publication: