Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
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Title
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
Authors
Keywords
Surface-active biopolymer, NMR, Confocal Raman microscopy, Soft-tribology, Temporal Dominance of Sensations (TDS), TDS difference curve
Journal
FOOD HYDROCOLLOIDS
Volume 110, Issue -, Pages 106144
Publisher
Elsevier BV
Online
2020-07-08
DOI
10.1016/j.foodhyd.2020.106144
References
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