Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels

Published:2015-11-05 Issue:2 Volume:47 Page:92-111
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Devezeaux de Lavergne Marine¹²,Strijbosch Veerle M.G.²,Van den Broek Annemiek W.M.²,Van de Velde Fred¹³,Stieger Markus¹²⁴

Affiliation:

1. TI Food and Nutrition; PO Box 557 6700 AN Wageningen The Netherlands

2. Food Quality and Design, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands

3. NIZO Food Research BV; PO Box 20 6710 BA Ede The Netherlands

4. Division of Human Nutrition, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12164/fullpdf

Reference46 articles.

1. Influence of gelatine and starch on the instrumental and sensory texture of stirred yogurt;Ares;Int. J. Dairy Technol.,2007

2. . Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;J. Texture Studies,2006a

3. Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture;Barrangou;Food Hydrocoll.,2006b

4. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels;Brenner;Carbohydr. Polym.,2013

5. Linear and nonlinear rheology of mixed polysaccharide gels. Pt. II. Extrusion, compression, puncture and extension tests and correlation with sensory evaluation;Brenner;J. Texture Studies,2014

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth;Journal of Food Engineering;2024-12

2. Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems;International Journal of Biological Macromolecules;2024-10

3. 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

4. Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters;Journal of Texture Studies;2024-08

5. The role of texture in the palatability and food oral processing;Food Hydrocolloids;2024-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3