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- Foegeding, E. Allen, et al. Show all 6 Authors
- Food hydrocolloids 2019 v.94 pp. 311-325
- agar; deglutition; droplets; emulsions; gels; hardness; hydrocolloids; kappa carrageenan; lipid content; locust bean gum; locust beans; mastication; mechanical properties; mechanical stress; models; muscles; oils; particle size; sensory properties; texture
- ... Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and κ-carrageenan-locust bean gum gels (ductile) were formulated to have sim ...