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- Flett, Kelly L.; Duizer, Lisa M.; Goff, H. Douglas
- Journal of food science 2010 v.75 no.5 pp. S255
- sensation, etc ; creaming; texture; viscosity; protein aggregates; casein; particles; carrageenan; mouthfeel; sensory properties; novel foods; dairy products; beverages; Show all 13 Subjects
- ... Creaminess, in terms of sensory science, is a very complex and multifaceted term. It is a descriptor often reserved for fat-containing dairy emulsions, however, has also been used to describe nondairy food emulsions. In the food industry, it is a great challenge to decrease fat content while maintaining the original quality and sensory characteristics of a food product. An aggregated particle cons ...