Interaction of aspartame with selected hydrocolloids: solubility of aspartame-Reference-Cited by-同舟云学术

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Interaction of aspartame with selected hydrocolloids: solubility of aspartame

Published:1999-07 Issue:4 Volume:13 Page:299-302
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wafwoyo W.,Hansen P.M.T.,Chism G.W.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference14 articles.

1. Food structure and behavior;Blanshard,1987

2. Conformation and hydration of aspartame

3. A BUFFER SOLUTION FOR COLORIMETRIC COMPARISON

4. Industrial gums: polysaccharides and their derivatives;Maier,1993

5. Structure-taste relationships of some dipeptides

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aspartame, Neotame and Advantame;Sweeteners and Sugar Alternatives in Food Technology;2012-07-16

2. Influence of Aroma Compounds on the Mechanical Properties of Pectin Gels;Journal of Agricultural and Food Chemistry;2004-02-14

3. Seed Gums;Biopolymers Online;2002-03-26

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