Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release-Reference-Cited by-同舟云学术

Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

Published:2002-08-01 Issue:18 Volume:50 Page:5149-5155
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Weel Koen G. C.¹,Boelrijk Alexandra E. M.¹,Alting Arno C.¹,van Mil Peter J. J. M.¹,Burger Jack J.¹,Gruppen Harry¹,Voragen Alphons G. J.¹,Smit Gerrit¹

Affiliation:

1. Department of Flavor, Nutrition, and Ingredients, NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands; Quest International Nederland BV, Naarden, The Netherlands; and Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0202786

Reference28 articles.

1. Flavor release in the mouth

2. EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS

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