Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
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DOI：
10.1016/s0268-005x(03)00097-3
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发表时间：
2003-11-01
影响因子：
10.7
通讯作者：
Norton, IT
中科院分区：
文献类型：
--
作者：
Malone, ME;Appelqvist, IAM;Norton, IT
生物聚合物(多糖和蛋白质)及其混合物用于食品工业，以提高食品的稳定性、质地和外观。本文综述了阐明食品的奶油、滑度、粘稠度和厚度等质构特性的物理方法，并讨论了口腔加工机制与进食过程中口腔内水胶体和乳状液的行为有关。特别是，这篇文章涵盖了摩擦学和逝去波谱技术的使用，使研究食品成分的润滑和沉积行为成为可能。物理测量与感官特性的比较表明，薄膜流变性和表面沉积现象对感官特性如脂肪、光滑和收敛有重要贡献。(C)2003爱思唯尔有限公司。保留所有权利。
Biopolymers (polysaccharides and proteins) and their mixtures are used in the Food Industry to impart stability, texture and appearance to fabricated foods. This paper reviews the physical measures conducted to elucidate textural properties such as creaminess, smoothness, sliminess and thickness of food products and discusses oral processing mechanisms in relation to the behaviour of hydrocolloids and emulsions in the oral cavity during eating. In particular, this article covers the use of Tribology and Evanescent Wave Spectroscopy techniques that enable the study of the lubrication and deposition behaviour of food components. Comparison of the physical measurements with sensory properties indicate that thin film rheology and surface deposition phenomena make an important contribution to sensory properties such as fattiness, smoothness and astringency. (C) 2003 Elsevier Ltd. All rights reserved.