The gap between food gel structure, texture and perception

Food Hydrocolloids - Tập 20 - Trang 423-431 - 2006
Denis Renard1, Fred van de Velde2,3, Ronald W. Visschers2,3
1INRA Centre de Recherches de Nantes, Unité de physico-chimie des macromolécules, B.P. 71627, F-44316 Nantes Cedex 3, France
2Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands
3NIZO food research, Product Technology Department, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands (www.nizo.com)

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