Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo-rheology with sensory measurements
Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo-rheology with sensory measurements
复制标题
不同脂肪含量的乳液填充凝胶具有奶油般的口感：将摩擦流变学与感官测量相关联
DOI：
10.1016/j.foodhyd.2022.107754
复制
发表时间：
2022-04-30
影响因子：
10.7
通讯作者：
Luo, Jie
中科院分区：
文献类型：
--
作者：
Mu, Shuo;Ren, Fazheng;Luo, Jie
该研究的目的是更好地了解乳液填充凝胶的摩擦学、流变学和奶油口感特性之间的关系。将脂肪含量不同（0- 10.5%w/w）的胶束酪蛋白分散体用α-δ-内酯酸化以制备乳液填充的凝胶。经体外口腔加工后，测定了乳剂填充凝胶丸的摩擦学和流变学性能。提出了一个三区摩擦学曲线来描述凝胶团在很宽的滑动速度范围内的摩擦行为。结果表明，随着凝胶丸中脂肪含量的增加，低剪切速率下的表观粘度（
The aim of the study was to better understand the relationships between tribological, rheological and creamy mouthfeel properties of emulsion-filled gels. Micellar casein dispersions differing in fat content (0-10.5% w/w) were acidified with glucono-delta-lactone to prepare the emulsion-filled gels. Tribological and rheological properties of emulsion-filled gel bolus were determined after in vitro oral processing. A three-zone tribological profile is proposed to describe the friction behavior of gel bolus over a broad range of sliding speeds. The results showed that with increasing fat content of gel bolus, apparent viscosities at low shear rates (