Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels

Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels

Previous studies have shown that emulsions with higher solid fat content (SFC) are related to a higher in-mouth coalescence level and fat-related perception. However, the effect of SFC in fat droplets on the fat-related attributes of emulsion-filled gels has not been fully elucidated. In this study,...

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Bibliographic Details
Main Authors: Hui Zhou, Yan Zhao, Di Fan, Qingwu Shen, Chengguo Liu, Jie Luo
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
solid fat content
acid milk gel
creamy mouthfeel
tribology
in-mouth coalescence
Online Access:https://www.mdpi.com/2304-8158/11/19/2932

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