A comparison of the sensory and rheological properties of different cellulosic fibres for food-Reference-Cited by-同舟云学术

A comparison of the sensory and rheological properties of different cellulosic fibres for food

Published:2018 Issue:2 Volume:9 Page:1144-1151
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Agarwal Deepa¹²³⁴⁵^ORCID,Hewson Louise¹²³⁴⁵,Foster Tim J.¹²³⁴⁵

Affiliation:

1. Division of Food Sciences

2. School of Biosciences

3. University of Nottingham

4. Loughborough

5. UK

Abstract

The impact of cellulosic dietary fibres on taste perception & application of softwood cellulosic fibres with a unique network structure for food.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01495C

Reference48 articles.

1. T. J. Foster , Technofunctionality of hydrocolloids and their impact on food structure , in Gums and stabilisers for the food industry 15 , ed. P. A. Williams and G. O. Phillips , RSC , Cambridge , 2010 , pp. 103–112

2. Some thermodynamic considerations in food formulation

3. LIQUID TEXTURE PERCEIVED IN THE MOUTH

4. ORAL PERCEPTION OF SOLUTION VISCOSITY

5. Nondigestible Oligo- and Polysaccharides (Dietary Fiber): Their Physiology and Role in Human Health and Food

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