Understanding the structure-function relationship of arabinoxylan and dextrin with regard to beer mouthfeel quality KU Leuven
Plant-based dairy products, low-fat cooking cream or non-alcoholic beers are just a few examples of emerging food products that require an innovative design regarding their textural properties. One of the main aspects that is often lacking in these products is the sensation of 'fullness' or 'body'. Improvement of the viscosity of non-alcoholic beers to the level of their alcoholic variants by the brewing industry has, however, not resulted in ...