Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels

L. van den Berg, T. van Vliet, E. van der Linden, M.A.J.S. van Boekel, F. van de Velde

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Scopus)


Establishing relationships between physical and sensorial properties of semi-solid foods is essential to develop tailored products. Whey protein/polysaccharide mixed gels were used to model both natural and fabricated semi-solid foods. The presence of various polysaccharides modulated the microstructure and large deformation properties of the mixed gels. The gels exhibited a large spectrum of sensorial properties as evaluated by panellists in a quantitative descriptive analysis. Mouthfeel attributes that discriminated best between the gels were wateriness, crumbliness, and spreadability. Wateriness strongly correlated with the amount of exuded phase (serum) measured during uniaxial compression. Serum release may have a positive effect on, for instance, the juiciness of a product. Large deformation measurements showed that highly crumbly gels fracture readily via a free-running crack. Low serum release is a requirement for that. Low crumbly gels fracture slowly, often releasing a high amount of serum. Spreadability related to the occurrence of multiple microcracks during deformation as observed by confocal laser scanning microscopy, which resulted in a large number of pieces after oral processing
Original languageEnglish
Pages (from-to)198-206
JournalFood Biophysics
Issue number2
Publication statusPublished - 2008


  • heat-induced gelation
  • beta-lactoglobulin
  • mixed gels
  • xanthan gum
  • microstructure
  • rheology
  • ph

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