Structure design for healthy food

As can be seen in the micrographs in Figure 3 processed cheese is a two-phase composite material, with fat droplets dispersed in a continuous protein phase. For such two-phase systems, the perceived changes in cheese texture are linked to the rheology of the protein phase and the interfacial bonding...

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Bibliographic Details
Published inAustralian journal of dairy technology Vol. 64; no. 1; pp. 68 - 74
Main Authors LUNDIN, L, GOLDING, M
Format Conference Proceeding Journal Article
LanguageEnglish
Published Melbourne Dairy Industry Association of Australia 01.02.2009
Subjects
Biological and medical sciences
Cheese
Consumers
Dairy industry
Dairy products
Deconstruction
Design
Energy
Food industries
Food products
Fundamental and applied biological sciences. Psychology
Manufacturers
Market penetration
Microstructure
Milk and cheese industries. Ice creams
Natural & organic foods
Principal components analysis
Product lines
Sensory perception
Studies
Technology
Design
Dairy industry
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Summary:As can be seen in the micrographs in Figure 3 processed cheese is a two-phase composite material, with fat droplets dispersed in a continuous protein phase. For such two-phase systems, the perceived changes in cheese texture are linked to the rheology of the protein phase and the interfacial bonding between the two phases (Noronha et al. 2008).
ISSN:0004-9433