Correlation between saltiness perception and shear flow behaviour for viscous solutions

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 792-799

  Koliandris, Anne Laure ^a   Morris, Cécile ^a   Hewson, Louise ^a   Hort, Joanne ^a   Taylor, Andrew J ^a   Wolf, Bettina ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Food thickener; Guar gum; Mouthfeel; Salt reduction; Sensory analysis; Viscosity

Indexed keywords

PROCESSED FOODS; SHEAR DEFORMATION; SHEAR FLOW; SHEAR THINNING;

% REDUCTIONS; FLAVOR ENHANCERS; FLOW BEHAVIOURS; FOOD THICKEN; GUAR GUMS; HUMAN DIET; MOUTHFEEL; SALT REDUCTION; VISCOSITY BEHAVIOR; VISCOUS SOLUTION;

SENSORY ANALYSIS;

CYAMOPSIS TETRAGONOLOBA;

EID: 77955088876     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.04.006     Document Type: Article

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