Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
Author:
Affiliation:
1. Food Biotechnology and Engineering Group, BioCentrum-DTU, Soeltofts Plads, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048111v
Reference31 articles.
1. Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception
2. Effects of Hydrocolloid Thickeners on the Perception of Savory Flavors
3. The Effect of Viscosity on the Perception of Flavour
4. Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
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