The impact of different cellulosic microstructures formed by highly entangled fibre networks was studied for food applications as dietary fibre. This paper reports the impact of the microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms of softwood cellulosic fibres, and was compared with citrus fibres. An aqueous suspension of cellulosic fibres shows stable viscoelastic gel-like behaviour as a function of frequency. The particulate form of cellulosic fibres showed the lowest shear viscosity as compared with the entangled network system at comparable concentrations. To provide further insight into the relationship between the structure of cellulosic fibre and taste (salt) perception, an aqueous suspension with matched shear viscosities were studied. A hypothesis to explain why softwood cellulosic fibre (CTE) with an entangled network structure prolongs the taste perception is presented.

中文翻译：

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不同纤维素纤维对食品的感官和流变特性的比较

研究了由高度纠缠的纤维网络形成的不同纤维素微结构的影响，作为食品纤维在食品中的应用。本文报道了微结构对软木纤维素纤维颗粒和原纤化形式的水悬浮液的流变学和感官行为的影响，并与柑橘类纤维进行了比较。纤维素纤维的水悬浮液表现出稳定的粘弹性凝胶状行为，随频率变化。与可比浓度的缠结网络系统相比，纤维素纤维的颗粒形式显示出最低的剪切粘度。为了进一步了解纤维素纤维的结构与味道（盐）感之间的关系，对剪切粘度匹配的水悬浮液进行了研究。