Viscosity and flavour perception: Why is starch different from hydrocolloids?

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 855-862

  Ferry, A L ^a   Hort, J ^a   Mitchell, J R ^a   Cook, D J ^a   Lagarrigue, S ^b   Valles Pamies, B ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Flavour perception; Starch; Viscosity

Indexed keywords

COLLOIDS; STARCH;

FLAVOR PERCEPTIONS; HYDROXY PROPYL METHYL CELLULOSE; INCREASING VISCOSITY; MAGNITUDE ESTIMATION; MOUTHFEEL; SOLUTION STRUCTURES; WAXY MAIZE; WAXY MAIZE STARCH; WAXY WHEAT; WHEAT STARCH;

VISCOSITY;

OCIMUM BASILICUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 33744518591     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.08.008     Document Type: Article

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