2022peer-reviewed32 citations
Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements
Shuo Mu, Fazheng Ren, Qingwu Shen, Hui Zhou, Jie Luo
Food Hydrocolloids
Concepts
MouthfeelRheologyEmulsionMaterials scienceCaseinTribologyViscosityRheometry