[Luo, Jie; Mu, Shuo; Ren, Fazheng] China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Coconstructed Minist Educ & Be, Beijing 100083, Peoples R China.
通讯机构：
[Jie Luo] C
College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China<&wdkj&>Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
Finance support was provided by National Natural Science Foundation of China ( 31901717 ), the National Natural Science Foundation of Hunan ( 2021JJ40242 ), and Beijing Municipal Commission of Education Co-constructed Program.
机构署名：
本校为第一机构
院系归属：
食品科学技术学院
摘要：
The aim of the study was to better understand the relationships between tribological, rheological and creamy mouthfeel properties of emulsion-filled gels. Micellar casein dispersions differing in fat content (0–10.5% w/w) were acidified with glucono-δ-lactone to prepare the emulsion-filled gels. Tribological and rheological properties of emulsion-filled gel bolus were determined after in vitro oral processing. A three-zone tribological profile is proposed to describe the friction behavior of gel bolus over a broad range of sliding speeds. The...
