Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 501902
Title Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels : Oral Coatings of Emulsion-Filled Gels
Author(s) Camacho, Sara; Liu, Kun; Linden, Anoek Van Der; Stieger, Markus; De Velde, Fred Van
Source Journal of Texture Studies 46 (2015)6. - ISSN 0022-4901 - p. 399 - 410.
DOI https://doi.org/10.1111/jtxs.12140
Department(s) Physics and Physical Chemistry of Foods
VLAG
Chair Sensory Science and Eating Behaviour
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2015
Abstract Four emulsion-filled gelatin gels varying in fat content (5 and 15%) and type of emulsifier (whey protein isolate: fat droplets bound to matrix; Tween 20: fat droplets unbound to matrix) were studied. We investigated (1) the formation and clearance dynamics of fat deposition on the tongue using in vivo fluorescence during oral processing; (2) influence of fat droplet characteristics on fat deposition on tongue and fatty mouthfeel; and (3) effect of follow-up consumption (water or gelatin gel) on the removal of fat deposition on the tongue.
We conclude that fat fraction deposited on tongue and fatty perception increased with increasing mastication time, and decreased after expectoration with increasing clearance time. Fat fraction deposited on tongue and fatty perception are higher in gels with unbound droplets compared to bound droplets, as well as in gels with 15% fat compared to 5% fat. Water removed deposited fat from the tongue faster than gelatin gel.
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