Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans.
Nutritionally it has functional properties and health-promoting effects that include reduced …

In this review we will describe the application of inulin for texture improvement in a variety of
dairy applications as this is one of the most important application areas. The effects of inulin …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

In this study we investigated in detail the effects of the addition of inulins to the sensoric
properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Genetic variation in oral sensation presumably influences ingestive behaviors through
sensations arising from foods and beverages. Here, we investigated the influence of taste …

Creaminess is recognized to be a complex sensory attribute. Consumers generally describe
it as a pleasant desirable property that is closely related to other positive attributes such as …

Starch-based emulsion microgel particles with different starch (15 and 20 wt%) and oil
contents (0–15 wt%) were synthesized, and their lubrication performance under …

Considering the importance of texture in consumers' acceptance of many dairy products,
particularly milk desserts, it is important to rely on methodologies to understand consumers' …

Our research has concerned creaminess in low-fat dairy products of different types, covering
the range from liquids (acidified milk drinks), over weak gels (vanilla yoghurts, plain stirred …