Insights into characterizing and producing anisotropic food structures.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2113365
Abstract: Besides the flavor profile of food, texture plays a major role in terms of the acceptance and likeability of food products. In contrast to gel-like homogenous isotropic structures, where the characterization is established and structure-texture… read more here.
Keywords: anisotropic; food; structure texture; insights characterizing ... See more keywords