Detalhes bibliográficos
| Resumo: | Consistency and mouthfeel arising from the consumption of yoghurts are crucial factors for the consumers’ acceptability. The aim of this work was to identify potential differences in sensory perceptions of yoghurts with curcumin-loaded solid lipid nanoparticles (SLN) incorporation. Rheology coupled with tribology were considered to simulate the dynamic aspects of oral processing. The friction behaviour showed significant differences in the various lubrication regimes, which suggests that the incorporation of nanoparticles in the yoghurt did not affect its structure but may impact on the after-feel during swallowing. |
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| Autores principais: | Gonçalves R. F. S. |
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| Outros Autores: | Abreu C. S.; Gomes, J. R.; Vicente, A. A.; Pinheiro, A. C.; Vieira, J. M. |
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| Ano: | 2022 |
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| País: | Portugal |
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| Tipo de documento: | outro |
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| Tipo de acesso: | acesso restrito |
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| Instituição associada: | Universidade do Minho |
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| Idioma: | inglês |
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| Origem: | RepositóriUM - Universidade do Minho |
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