Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch-Reference-Cited by-同舟云学术

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Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

Published:2021-03 Issue: Volume:112 Page:106376
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Laguna Laura.,Rizo Arantxa.,Pineda Delia.,Pérez Sara.,Gamero Amparo.,Tárrega Amparo.

Funder

Spanish Ministry of the Economy, Industry, and Competitiveness

Generalitat Valenciana

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior;Arancibia;Food Research International,2011

2. New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability;Ares;LWT-Food Science and Technology,2009

3. Carbohydrate chemistry for food scientists;BeMiller,2018

4. Pasting and rheological properties of oat starch and its derivatives;Berski;Carbohydrate Polymers,2011

5. Static light scattering studies on xanthan in aqueous solutions;Berth;Macromolecules,1996

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