Relationship between structure of hydrocolloid gels and solutions and flavour release

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 623-630

  Koliandris, Andreas ^a   Lee, Angelie ^a   Ferry, Anne Laure ^a   Hill, Sandra ^a   Mitchell, John ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Flavour; Gels; Solution; Structure

Indexed keywords

ATMOSPHERIC PRESSURE; BODY FLUIDS; MASS SPECTROMETRY; MIXING; SODIUM CHLORIDE;

ATMOSPHERIC PRESSURE CHEMICAL IONIZATION MASS SPECTROMETRY; CARRAGEENANS; CLASSIFIEDS; ETHYL BUTYRATE; FLAVOUR RELEASE; GOOD MIXING; LOCUST BEAN GUM; MIXING BEHAVIORS; RHEOLOGICAL MEASUREMENTS; STRAIN AT BREAK;

GELS;

EID: 38849121295     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.02.009     Document Type: Article

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