Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy Products

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

“…Similarly, the samples presented a linear increase of WI (p < 0.05) with the addition of the HBSS. Changes in the WI can be related to changes in the structure, resulting in different light scattering [42].…”

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

“…Many common foods in daily life such as marshmallow, beer, mousse, meringue, nougat, ice cream, and wine are composed of foam and other multiphase food system. − The adsorption kinetics and the dilational rheology of the surface-active agent are the main factors that determine the formation and stability of multiphase foamed systems. − As a polymeric surfactant with multiple anchoring sites at the interface, protein can be used to stabilize the interface layer through the unfolding of adsorbed protein molecules. This behavior has an important contribution to the interfacial rheological properties, and the protein is attached to the adsorption layer. , However, for the formation of stable protein foam, excellent surface properties are required, such as the rapid diffusion of protein molecules from the bulk phase to the interfacial phase and the marvelous ability to reduce interfacial pressure .…”

Multiscale Approach to Dairy Products Design

“…On the other hand, butter is a milk fatbased product generally characterized as a water-in-oil emulsion. (Panchal et al, 2021;Truong et al, 2016). Ice cream is a complex multiphase structure containing protein, water, crystallized fat, air, minerals, additives, and sweeteners (Kaleda et al, 2018).…”

“…In dairy products, the microstructure is based on the spatial distribution of caseins, fat globules, water droplets, and air spaces (Fox et al, 2016). Protein and fat are the prominent influencers of the microscopic properties of food (Auty 2011;Truong et al, 2016;El-Bakry et al, 2018). However, in dairy products such as ice cream, the microscopic properties depend on the fat and protein content and the whey phase, ice crystals, and air (Goff and Hartel 2013).…”

“…Rheology and texture are macroscopic properties that describe the association of physical properties with mouthfeel and sensorial perception of food (Nguyen et al, 2018). Rheology is the science of deformation and flow, aimed at linking a material's flow properties with its structure and behavior during processing (Truong et al, 2016); These properties are measured through flow sweep, flow ramp, and oscillatory measurements. Textures are all mechanical, geometric, and surface attributes of a product perceived mechanically and tactilely (Pascua et al, 2013).…”