Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration-Reference-Cited by-同舟云学术

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Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration

Published:2019-09 Issue: Volume:94 Page:229-237
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wagoner Ty B.,Çakır-Fuller Esra,Drake MaryAnne,Foegeding E. Allen

Funder

North Carolina Agricultural Research Service, North Carolina State University

Fonterra

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. The effects of viscosity upon perceived sweetness;Arabie;Perception & Psychophysics,1971

2. Biophysical basis of taste modulation by viscous solutions in humans;Aubert;Food Hydrocolloids,2016

3. Flavour/taste perception in thickened systems: The effect of guar gum above and below c*;Baines;Food Hydrocolloids,1987

4. Influence of texture on the temporal perception of sweetness of gelled systems;Bayarri;Food Research International,2007

5. Crossmodal identification;Calvert;Trends in Cognitive Sciences,1998

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1. Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol;Food Hydrocolloids;2024-09

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3. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems;Critical Reviews in Food Science and Nutrition;2023-12-18

4. Functional properties of soybean isolate protein as influenced by its critical overlap concentration;Food Hydrocolloids;2023-05

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