A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes.
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DOI: 10.1016/j.foodres.2020.109990
Abstract: Modulating the inhomogeneous distribution of fat globules within an emulsion gel is now being considered an effective method to increase the perception of fat-related sensory attributes. However, the methods for preparing the inhomogeneous gel were… read more here.
Keywords: fat related; distribution fat; fat; perception fat ... See more keywords