Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Texture as a reflection of microstructure
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1996 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 42067, 185-191 p.Article in journal (Refereed)
Abstract [en]

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.

Place, publisher, year, edition, pages
1996. Vol. 7, no 42067, 185-191 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8645DOI: 10.1016/S0950-3293(96)00030-4OAI: oai:DiVA.org:ri-8645DiVA: diva2:966518
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0030498860&partnerID=40&md5=759fc7ec87d62946e99a78172137b9e7
By organisation
SIK – Institutet för livsmedelsforskning
In the same journal
Food Quality and Preference
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 8 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0