Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity-Reference-Cited by-同舟云学术

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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Published:2015-01 Issue: Volume:43 Page:794-802
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Mosca Ana Carolina,van de Velde Fred,Bult Johannes H.F.,van Boekel Martinus A.J.S.,Stieger Markus

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Sweetness and aroma perceptions in model dairy desserts: an overview;Brossard;Flavour and Fragrance Journal,2006

2. Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert;Bult;Neuroscience Letters,2007

3. Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability;Emorine;Food Research International,2013

4. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review;Gierczynski;Flavour and Fragrance Journal,2011

5. The effect of viscosity on the perception of flavour;Hollowood;Chemical Senses,2002

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