Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems-Reference-Cited by-同舟云学术

Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems

Published:2005-04-09 Issue:9 Volume:53 Page:3577-3583
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bylaite Egle¹,Adler-Nissen Jens¹,Meyer Anne S.¹

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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