Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
1. Note. Further evidence of the changing nature of biopolymer networks in the presence of sugar;Al-Marhoobi;Carbohydrate Research,2005
2. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception;Boland;Food Chemistry,2006
3. Determination of practically significant differences in the sensorily perceived consistency of semiliquid foods;Chanasattru;Journal of Texture Studies,2002
4. Texture and structure of gelatin/pectin-based gummy confections;DeMars;Food Hydrocolloids,2001
5. Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology;Holm;LWT – Food Science and Technology,2009
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