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Journal of Texture Studies
Volumn 33, Issue 6, 2002, Pages 473-486
Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels
Author keywords

[No Author keywords available]
Indexed keywords

HARDNESS; MICROSTRUCTURE; RHEOLOGY; SENSORY PERCEPTION; STARCH; TEXTURES;
EID: 0036960157     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01362.x     Document Type: Article
Times cited : (12)
References (10)
  • 1
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    • Microstructure and food product engineering
    • AGUILERA, J.M. 2000. Microstructure and food product engineering. Food Technol. 54, 56-65.
    • (2000) Food Technol. , vol.54 , pp. 56-65
    • Aguilera, J.M.1
  • 2
    • 0036149326 scopus 로고    scopus 로고
    • Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility
    • AUTIO, K., VESTERINEN, E. and STOLT, M. 2002. Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility. Food Hydrocolloids 16, 169-174.
    • (2002) Food Hydrocolloids , vol.16 , pp. 169-174
    • Autio, K.1    Vesterinen, E.2    Stolt, M.3
  • 3
    • 0028339669 scopus 로고
    • Shear modulus-temperature meltdown profiles of gelatin and pectin gels. A cascade theory description
    • CLARK, A.H., EVANS, K.T. and FARRER, D.B. 1994. Shear modulus-temperature meltdown profiles of gelatin and pectin gels. A cascade theory description. Intern. J. Biological Macromolecules 16, 125-130.
    • (1994) Intern. J. Biological Macromolecules , vol.16 , pp. 125-130
    • Clark, A.H.1    Evans, K.T.2    Farrer, D.B.3
  • 4
    • 84981422017 scopus 로고
    • Comparison between quantitative descriptive analysis and physical measurements of gel systems and evaluation of the sensorial method
    • DAGET, N. and COLLYER, S. 1984. Comparison between quantitative descriptive analysis and physical measurements of gel systems and evaluation of the sensorial method. J. Texture Studies 15, 227-245.
    • (1984) J. Texture Studies , vol.15 , pp. 227-245
    • Daget, N.1    Collyer, S.2
  • 7
    • 0034347738 scopus 로고    scopus 로고
    • Sensory characterization of texture and flavor of high viscosity gels made with different thickeners
    • KÄLVIÄINEN, N., ROININEN, K. and TUORILA, H. 2000. Sensory characterization of texture and flavor of high viscosity gels made with different thickeners. J. Texture Studies 31, 407-420.
    • (2000) J. Texture Studies , vol.31 , pp. 407-420
    • Kälviäinen, N.1    Roininen, K.2    Tuorila, H.3
  • 8
    • 21744436505 scopus 로고    scopus 로고
    • Influence of the microstructure on the sensory quality of whey protein gels
    • LANGTON, M., ÅSTRÖM, A. and HERMANSSON, A-M.1997. Influence of the microstructure on the sensory quality of whey protein gels. Food Hydrocolloids 11, 217-230.
    • (1997) Food Hydrocolloids , vol.11 , pp. 217-230
    • Langton, M.1    Åström, A.2    Hermansson, A.-M.3
  • 9
    • 84981414132 scopus 로고
    • Sweetness perception in relation to some textural characteristics of hydrocolloid gels
    • MARSHALL, S.G. and VAISEY, M. 1972. Sweetness perception in relation to some textural characteristics of hydrocolloid gels. J. Texture Studies 3, 173-185.
    • (1972) J. Texture Studies , vol.3 , pp. 173-185
    • Marshall, S.G.1    Vaisey, M.2
  • 10
    • 0034670209 scopus 로고    scopus 로고
    • Dynamic analyses of sensory and microstructural properties of cream cheese
    • WENDIN, K., LANGTON, M., CAOUS, L. and HALL, G. 2000. Dynamic analyses of sensory and microstructural properties of cream cheese. Food Chem. 71, 363-378.
    • (2000) Food Chem. , vol.71 , pp. 363-378
    • Wendin, K.1    Langton, M.2    Caous, L.3    Hall, G.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.