Sucrose release from polysaccharide gels-Reference-Cited by-同舟云学术

Sucrose release from polysaccharide gels

Published:2016 Issue:5 Volume:7 Page:2130-2146
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Nishinari Katsuyoshi¹²³⁴⁵,Fang Yapeng¹²³⁴⁵

Affiliation:

1. Glyn O. Phillips Hydrocolloid Research Centre

2. Department of Food and Pharmaceutical Engineering

3. School of Light Industry

4. Hubei University of Technology

5. Wuhan 430068

Abstract

Sucrose release from polysaccharide gels has been studied extensively because it is expected to be useful in understanding flavour release from solid foods and to find a new processing method which produces more palatable and healthier foods.

Funder

Japan Society for the Promotion of Science

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01400J

Reference85 articles.

1. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

2. K. Nishinari , Viscoelasticity of gels, in Science and Technology Handbook of Gels, ed. Y. Nakano, NTS Publisher, Tokyo Japan, 2014d, pp. 271–279 (in Japanese)

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