Serum release boosts sweetness intensity in gels

Food Hydrocolloids

Volumn 24, Issue 5, 2010, Pages 494-501

  Sala, Guido ^a,b   Stieger, Markus ^a,c   van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Cold gelation; Fructose; Glucose; Mixed whey protein isolate gellan gum gels; Serum release; Sucrose; Sweetness intensity

Indexed keywords

BODY FLUIDS; ELASTIC MODULI; FRACTURE; GELS; PORE SIZE; PROTEINS;

COLD GELATION; DEFORMATION PROPERTIES; GELLAN GUM; GUM CONCENTRATION; LARGER DEFORMATIONS; MIXED WHEY PROTEIN ISOLATE/GELLAN GUM GEL; SERUM RELEASE; SUGAR CONCENTRATION; SWEETNESS INTENSITY; WHEY PROTEIN ISOLATE;

GELATION;

EID: 77549083802     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.12.001     Document Type: Article

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