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Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

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Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

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Morell, P.; Fiszman Dal Santo, S.; Varela Tomasco, PA.; Hernando Hernando, MI. (2014). Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids. 41:343-353. doi:10.1016/j.foodhyd.2014.04.038

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/60874

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Title: Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
Author: Morell, P. Fiszman Dal Santo, Susana Varela Tomasco, Paula Alejandra Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Satiety expectations can be closely related to the structural changes that take place in the mouth. An important role of hydrocolloids is to impart viscosity, which has a key effect on the feelings of richness, mouthcoating ...[+]
Subjects: Hydrocolloid Satiety , Rheology , Microstructure , Sensory perception , In vitro oral digestion
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2014.04.038
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2014.04.038
Type: Artículo

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