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Rheology and sensory texture of biopolymer gels

✍ Scribed by E. Allen Foegeding

Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
236 KB
Volume
12
Category
Article
ISSN
1359-0294

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✦ Synopsis

Sensory texture perception is based on food structure and the mastication process. Real-time observations of crack growth and rheological measurements have shown different patterns of microstructural fracture. This has allowed for a reductive approach in consolidating a range of gels into characteristic microstructures and fracture patterns that can be linked to sensory texture.

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Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of dpureT whey proteins and gels in which both casein and whey proteins contribute to their properties. For casein-whey protein mixtures, it has been shown tha