A comparison of the sensory and rheological properties of different cellulosic fibres for food
The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms...
| Main Authors: | , , |
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| Format: | Article |
| Published: |
Royal Society of Chemistry
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50019/ |