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

Morell, P.; Fiszman Dal Santo, Susana; Varela Tomasco, Paula Alejandra; Hernando Hernando, Mª Isabel (Elsevier, 2014-12)

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 ...
Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

Morell Esteve, Pere; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Fiszman Dal Santo, Susana (Elsevier, 2015-04)

Protein is the most effective food macronutrient providing a satiating effect. Thus, formulating dairy foods with increased protein contents can help to modulate food intake. Oral perception cues also contribute an increased ...

Mostrando ítems 1-2 de 2