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- Langton, MaudRISE,SIK – Institutet för livsmedelsforskning (author)
Texture as a reflection of microstructure
- Article/chapterEnglish1996
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- 1996
- printrdacarrier
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- LIBRIS-ID:oai:DiVA.org:ri-8645
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8645URI
- https://doi.org/10.1016/S0950-3293(96)00030-4DOI
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-672URI
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- Language:English
- Summary in:English
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Notes
- The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- Food Engineering
- Livsmedelsteknik
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- Åström, AnnikaRISE,SIK – Institutet för livsmedelsforskning (author)
- Hermansson, Ann-MarieRISE,SIK – Institutet för livsmedelsforskning (author)
- RISESIK – Institutet för livsmedelsforskning (creator_code:org_t)
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- In:Food Quality and Preference7:42067, s. 185-1910950-32931873-6343
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