Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 611-619

  Bayarri, S ^a   Duran L ^a   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aspartame; Gels; Hydrocolloids; Sucrose; Viscoelasticity

Indexed keywords

GELATION; GELS; PEPTIDES; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

ASPARTAME; CARRAGEENANS; G-VALUES; GELLAN GUM; HYDROCOLLOID; LOCUST BEAN GUM; LOW CONCENTRATIONS; MIXED GEL; MODULUS VALUES; VISCOELASTIC PROPERTIES;

VISCOELASTICITY;

ALGAROBA; ASPARTAME; CARRAGEENAN; GELLAN; SUCROSE; SWEETENING AGENT;

ARTICLE; FOOD INDUSTRY; GEL; HYDROCOLLOID; VISCOELASTICITY;

PHASEOLUS (ANGIOSPERM);

EID: 2142665803     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.10.004     Document Type: Article

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