Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology

LWT

Volumn 42, Issue 3, 2009, Pages 788-795

  Holm, Karin ^a,b,c   Wendin, Karin ^b   Hermansson, Anne Marie ^b,c  

^a Arlöv   (Sweden)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Gels; Pectin; Rheology; Sweetness; Texture

Indexed keywords

ELASTIC MODULI; ELASTICITY; GLUES; GLUING;

CONDITION; G-VALUES; GEL FORMATION; HIGH METHOXYL PECTINS; LOW-METHOXYL PECTINS; PECTIN; PECTIN CONCENTRATION; RHEOLOGICAL PARAMETER; SWEETNESS; TEXTURE PERCEPTION;

GELS;

EID: 57849109363     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.08.014     Document Type: Article

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