Temporal sweetness profile of MNEI protein in gelled model systems-Reference-Cited by-同舟云学术

Temporal sweetness profile of MNEI protein in gelled model systems

Author:

Di Monaco Rossella¹²,Galiñanes Plaza Adriana³⁴,Miele Nicoletta A.²^ORCID,Picone Delia⁵,Cavella Silvana¹²

Affiliation:

1. Department of Agricultural Sciences; University of Naples Federico II; Portici Italy

2. CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy

3. UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; Massy 91300 France

4. Center for Food and Hospitality Research, Institut Paul Bocuse; Chateau du Vivier, BP 25 69131 Ecully Cedex France

5. Department of Chemical Sciences; University of Naples Federico II; Naples Italy

Funder

Ethics Committee of the University of Naples Federico II

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference51 articles.

2. Agar 2015 http://www.agargel.com.br/agar-tec-en.html

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