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Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

Published 2006

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Publication details

Journal : Food Hydrocolloids , vol. 20 , p. 650–662–13 , 2006

International Standard Numbers :
Printed : 0268-005X
Electronic : 1873-7137

Publication type : Academic article

Contributors : Christiansen, Kirsti Forstrøm; Krekling, Trygve; Kohler, Achim; Vegarud, Gerd; Langsrud, Thor; Egelandsdal, Bjørg

Issue : 5

Links :
DOI : doi.org/10.1016/j.foodhyd.2005...

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

The correlation between viscosity and image analysis was fair, as the oil was not detected by the images or vectorized images. Sensory attributes explained by protein type or other design variables visible in the images were well explained by images. (c) 2005 Elsevier Ltd. All rights reserved.