EventsThe 1st International Online Conference on Gels
Event submissions
Published
This submission belongs to the session S3. Gels in Agriculture and Food of the event The 1st International Online Conference on Gels
Published date
28 Nov, 2025
Academic Editor
author-avatarLuis Alfonso Trujillo-Cayado
Citation
Regina Navarrete-González, Nelly Ramirez Corona, Modeling sensory acceptance prediction based on texture attributes and physicochemical properties in the case study of dairy sweet gel (flan) and plant-based milk substitutes, in Proceedings of The 1st International Online Conference on Gels, 3 December–5 December 2025, MDPI: Basel, Switzerland
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Modeling sensory acceptance prediction based on texture attributes and physicochemical properties in the case study of dairy sweet gel (flan) and plant-based milk substitutes

Regina Navarrete-González 1
Nelly Ramirez Corona 1
1. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Santa Catarina Mártir S/N, San Andrés Cholula 72810, Puebla, Mexico
Abstract
Keywords
Plant-based formula
gel-tartlet
sensory acceptance
texture