Carbohydrate–flavour interactions
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/J81525775GT48744.pdf
Reference70 articles.
1. Influence of physicochemical interactions between amylose an aroma compounds on the retention of aroma in food like matrices;Arvisenet;Journal of Agricultural and Food Chemistry,2002
2. Flavour/taste perception in thickened systems: the effect of guar gum above and below c*;Baines;Food Hydrocolloids,1987
3. Influence of dryer infeed matrices on the retention of volatile flavor compounds during spray drying;Bangs;Journal of Food Science,1981
4. Determination of cyclodextrin formation constants using dynamic coupled-column liquid chromatography;Blyshak;Analytical Chemistry,1989
5. Use of inverse gas chromatography with humidity control of the carrier gas to characterize aromastarch interactions;Boutboul;Food Chemistry,2000
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking;Food Frontiers;2023-05-20
2. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems;Food Research International;2023-02
3. Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers;Food Quality and Preference;2022-06
4. Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink;Nutrition & Food Science;2022-05-10
5. Interactions between aroma compounds and food matrix;Flavour;2016-10-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3