The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels-Reference-Cited by-同舟云学术

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The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels

Published:2016-06 Issue: Volume:50 Page:157-162
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Hutchings S.C.,O’Sullivan M.,Jacquier J.C.,O’Riordan D.

Funder

Food for Health Ireland

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference15 articles.

1. Suppression of bitterness by sodium: Variation among bitter taste stimuli;Breslin;Chemical Senses,1995

2. Sweetness intensity enhancement by pulsatile stimulation: Effects of magnitude and quality of taste contrast;Burseg;Chemical Senses,2012

3. Perceptual interactions in mixtures containing bitter tasting substances;Frijters;Physiology & Behavior,1994

4. Modifying bitterness in functional food systems;Gaudette;Critical Reviews in Food Science and Nutrition,2013

5. The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels;Hutchings;Food Quality and Preference,2015

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