A preliminary study on the application of natural sweet proteins in agar-based gels-Reference-Cited by-同舟云学术

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A preliminary study on the application of natural sweet proteins in agar-based gels

Published:2016-09-08 Issue:2 Volume:48 Page:103-113
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Miele Nicoletta A.¹^ORCID,Di Monaco Rossella¹²,Dell'Amura Francesca²,Rega Michele F.³,Picone Delia³,Cavella Silvana¹²

Affiliation:

1. Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy

2. Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy

3. Department of Chemical Sciences; University of Naples Federico II; Napoli Italy

Funder

Fondazione CON IL SUD

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12215/fullpdf

Reference55 articles.

1. Impact of structural differences on perceived sweetness in semisolids dairy matrices;Arancibia;Journal of Texture Studies,2013

2. Compressive textural attributes, opacity and syneresis of gels preparedfrom gellan, agar and their mixtures;Banerjee;Journal of Food Engineering,2011

3. Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels;Bayarri;International Dairy Journal,2003

4. Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelledsystems;Bayarri;European Food Research and Technology,2005

5. Sweetening power of Aspartame inhydrocolloids gels: Influence of texture;Bayarri;Food Hydrocolloids,2007

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4. Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt;Journal of Sensory Studies;2019-04-25

5. High-level production of single chain monellin mutants with enhanced sweetness and stability in tobacco chloroplasts;Planta;2018-05-18

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