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. 2020 Jul 6;7:75. doi: 10.3389/fnut.2020.00075

Table 5.

Some physicochemical, technological, and functional characteristics that are important for food design and food processing.

• Sweetness
• Solubility
• Viscosity
• Reducing power
• Crystallinity
• Glass transition temperature
• Cooling effect (mouth)
• Melting temperature
• Freezing behavior