[1] [1] Sonne A, Busch-Stockfisch M, Weiss J, et al. LWT-Food Science and Technology, 2014, 59(1): 342.

[2] [2] Dickinson E. Food Hydrocolloids, 2018, 77: 372.

[3] [3] Sala G, Velde F V D, Stuart M A C, et al. Food Hydrocolloids, 2007, 21(5-6): 977.

[4] [4] Sala G, Wijk R A D, Velde F V D, et al. Food Hydrocolloids, 2008, 22(3): 353.

[5] [5] Mosca A C, Rocha J O A, Sala G, et al. Food Hydrocolloids, 2012, 27(2): 448.

[6] [6] Akhtar M, Murray B S, Dickinson E. Food Hydrocolloids, 2006, 20(6): 839.

[7] [7] Alexander M, Dalgleish D G. Food Biophysics, 2006, 1(1): 2.

[8] [8] Alexander M, Piska I, Dalgleish D G. Food Hydrocolloids, 2008, 22(6): 1124.

[9] [9] Galvan-Miyoshi J, Delgado J, Castillo R. European Physical Journal E Soft Matter, 2008, 26(4): 369.

[11] [11] Rohart A, Michon C, Confiac J, et al. Dairy Science & Technology, 2016, 96(4): 459.

[12] [12] Chen J. Food Oral Procossing-A Review, 2009, 23(1): 1.

[13] [13] Tisserand C, Fleury M, Brunel L, et al. Proceedings of the UK Colloids, 2011, 139: 101.0.1007/978-3-642-28974-3_17.

[14] [14] Nauyen P J. Bhandari B, Prakash S. Journal of Food Engineering, 2016, 168: 27.